Cidrerie du Vulcain

Cidrerie du Vulcain: Swiss Orchards Revealed with Precision

Jacques Perritaz, from the lab to the orchards of Fribourg

Founded by Jacques Perritaz in Treyvaux, in the canton of Fribourg, Switzerland, Cidrerie du Vulcain has become an essential reference in artisanal European cider in just a few years. A former biologist, Jacques Perritaz began his adventure in the mid-2000s with a simple idea: to bring life back to the many neglected fruits of the region's traditional orchards.

As he traveled through the Fribourg countryside, he selected and promoted old varieties of apples, pears, and quinces, often from sometimes centuries-old standard orchards. This approach is as much about preserving local fruit heritage as it is about seeking new taste expressions.

Natural Fermentations at the Service of Fruit

At Cidrerie du Vulcain, each cuvée is crafted with great artisanal precision. Fermentations are carried out slowly to preserve the full aromatic complexity of the fruits. Jacques Perritaz favors an approach that respects living organisms, inspired by sustainable and biodynamic practices, while allowing each harvest to fully express its identity.

The ciders are produced without seeking standardization, with particular attention paid to the balance between freshness, texture, and depth. This approach gives rise to singular beverages, capable of combining immediate enjoyment with great complexity.

Gastronomic Ciders Recognized Worldwide

The cuvées of Cidrerie du Vulcain are distinguished by their minerality, their aromatic purity, and their remarkable ability to pair with gastronomy. References such as Brute de Rue, Trois Pépins, and Poiré Ginger Guyot have largely contributed to making Jacques Perritaz's work known far beyond Swiss borders.

Today, Cidrerie du Vulcain embodies a demanding and contemporary vision of cider: living beverages, deeply rooted in their terroir, revealing all the richness of Fribourg's old orchards.