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In 1992, Eric Bordelet who was previously the sommelier at Arpège, Alain Passard’s Restaurant in Paris, took over the production of this family property in Normandy. Believing that apple and pear bubblies should be produced with the same attention received by fine wine grapes, Bordolet now grows more than twenty varieties of apple and fifteen varieties of pear. Connoisseurs admire his entirely artisanal approach and commitment to biodynamic farming, and his sparkling sydres are extraordinary.