It all starts
in the Middle Ages
The development of cider production in Normandy began in the 11th century, with the introduction, by Norman sailors, of varieties rich in tannins from the Basque Country (or Biscay), hence the name of the bisquet variety, still very present today.
With the grafting of these varieties of Basque origin, rich in tannins, significant progress is made in the development of cider, because the phenolic compounds slow down and protect the fermentation and facilitate the clarification of the musts.
Following a general famine, in 1259, Saint-Louis prohibited the manufacture of beer from cereals, in order to reserve these foodstuffs for food. The result is a rapid development of cider, which replaces cervoise.