Updated September 2026. The current vintage is sold out. The next allocation arrives with the Antoine Bouvet December shipment — email jason.berry@amitiewines.com to reserve a bottle.
Cidrerie de Verzy began in 2021 as a side project between five friends who all happen to make some of the most interesting Champagne in the Montagne de Reims. Antoine Bouvet, Adrien Renoir, Bertrand Lapie, Quentin Paillard, and Flavien Nowack — all based in or around Verzy — decided to apply the same principles they use in their cellars to something that has nothing to do with grapes.
The result is a dry sparkling cider that tastes nothing like most cider.
The fruit comes from organic and biodynamic apple and pear trees aged between 30 and 250 years — sourced from Champagne and Normandy. Fermentation in oak barrels at their cellar in Verzy for almost a year. Second fermentation in the bottle using the natural sugars of the fruit rather than refined sugars — the same méthode traditionnelle used for Champagne. Aged on lees for at least 12 months before release.
Bone dry. Crisp. More complex than any cider has a right to be. The apple character is there but secondary — what’s more present is the texture from the lees ageing and the mineral quality that comes from barrel fermentation. Think less county fair, more Blanc de Blancs.
We carry it because Antoine Bouvet is one of its founders and because it’s genuinely one of the most interesting things we’ve tasted from the Verzy cellar. It sells out quickly. The next allocation arrives with the December Antoine Bouvet shipment.
To reserve a bottle — email jason.berry@amitiewines.com
Tasting notes
Pale gold with fine persistent bubbles. Fresh apple blossom, green apple, a hint of brioche from the barrel ageing. Bone dry on the palate with a clean mineral finish and real length. Completely unlike mass-produced cider — closer in character to a light, fresh Champagne than anything you’d find in the cider section of a wine shop.
Service: 10–12°C. Oysters, charcuterie, aged Comté, roast chicken.
