THE ESTATE
Maison Kalder is an 11-hectare estate composed exclusively of high-stem trees, with a density of 1,000 trees, including 700 apple trees and 300 pear trees.
Ancestral and late-harvest varieties are planted on a schist hillside facing east, at an altitude of 200 meters. The estate is located within the Protected Geographical Indication (IGP) zone of Normandy for its ciders and the Protected Designation of Origin (AOP) “Domfront” for its perry.
KNOW-HOW
ORGANIC FARMING
Organic and biodynamic farming is practiced on the estate.
Cattle and sheep graze year-round in an agroforestry system known as an orchard-pasture.
The 10 to 12-meter spacing between trees allows for better light capture, reduces the spread of diseases and pests, fosters biodiversity habitats, and significantly limits the need for mechanization.
Cow horn manure and silica preparations are applied in spring and autumn.
FRUITS
FRUITS
The estate’s identity lies in the pursuit of optimal fruit maturity.
Only late-season fruits (November/December) are harvested. No fruit is purchased from outside the estate.
Pears are left to mature on the grass for 10 days to a month, while apples are stored in pallox crates in a shed for 2 to 6 weeks.
FERMENTATION PROCESS
FERMENTATION PROCESS
All fermentations are carried out without any added sulfur or exogenous yeasts. None of the juices are filtered or fined.
Great attention is given to cellar hygiene. The fruits are crushed, then pressed using a traditional Normandy vertical press, known as a "presse à paquets" following which the juices are fermented in stainless steel tanks.
Racking is performed according to the lunar calendar, allowing for the purest possible juices with minimal sediment. The ciders and perries are bottled in spring by gravity.
Maison Kalder’s juices have a distinctly wine-like profile, with great texture on the palate and fine bubbles reminiscent of the world of natural sparkling wines or Champagne.
OUR CIDERS AND PERRY
Our ciders and perry
| LENA | Perry | Extra-brut |
| L'EXTRA BRUT | Cider | Extra-brut |
| RUE DES 4 | Cider | Brut |
LENA
LENA
Extra-Brut Perry made primarily from three endemic pear varieties of the Domfrontais region (AOP Domfront from 2025) : Plant de Blanc, Fossey, and De Cloche.
| FERMENTATION | CHARACTER | PAIRINGS |
|---|---|---|
| Extended fruit maturation on the ground for 10 days to a month. Each variety is harvested and fermented separately, then blended at mid-fermentation. Slow vertical pressing. Slow fermentation without the addition of yeast or sulfur. Four to five rackings according to the lunar calendar. No filtration. Bottled by gravity. | Perry with fine bubbles and a slight sweetness. | Ideal as an aperitif, with scallop carpaccio and citrus, or pear-based desserts. |
L'EXTRA BRUT
L'EXTRA BRUT
Extra-Brut cider from Normandy (IGP), made exclusively from late-harvest December apple varieties: Noël des Champs, Damelot, Moulin à Vent.
| FERMENTATION | CHARACTER | PAIRINGS |
|---|---|---|
| Extended maturation of apples in pallox crates (4 to 6 weeks). The fruits are pressed together. Slow vertical pressing. Slow fermentation without the addition of yeast or sulfur. Three to four rackings according to the lunar calendar. No filtration. Bottled by gravity. | A gastronomic cider with a bright orange hue, structured bitterness, and fine bubbles, featuring citrus and blood orange notes. | Poultry in sauce, shellfish, cheese. |
RUE DES 4
RUE DES 4
Brut cider from Normandy (IGP), made from a dozen late-harvest November apple varieties: Douce Coetligné, Douce Moen, Rouget de Dol, Bedan, Binet Rouge, Marie Ménard, Kermerien, Fréquin Rouge, Domaine, Petit Jaune.
| FERMENTATION | CHARACTER | PAIRINGS |
|---|---|---|
| Extended fruit maturation in pallox crates (2 to 4 weeks). The fruits are pressed together. Slow vertical pressing. Slow fermentation without the addition of yeast or sulfur. Four to five rackings according to the lunar calendar. No filtration. Bottled by gravity. | A brut cider with delightful richness, balanced by refreshing acidity. A highly digestible summer cider, perfect for everyday enjoyment. | Roast pork, leek and maroilles tart, frangipane desserts. |
ABOUT US
ABOUT US
Fruit of the encounter between a passionate oenologist and an extraordinary terroir, Maison Kalder is dedicated to crafting exceptional ciders and perries.
Its founder, Alexandre Sidorenko, began operations in 2021 by taking over the estate located at the northernmost edge of Mayenne. In 2023, he combined strengths with Judith J. Sciarone to produce juices that have gained in precision, and continue to unveil the terroir’s potential.
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Alexandre Sidorenko
Le Breil 53110, Sainte-Marie-du-Bois
© 2025