BAGNOLS/CÈZE A cider made in Gard Rhone to discover this Thursday evening, at Moba

BAGNOLS/CÈZE A cider made in Gard Rhone to discover this Thursday evening, at Moba
BAGNOLS/CÈZE A cider made in Gard Rhone to discover this Thursday evening, at Moba

Lady Gala. This is the name of the brand new cider produced in the Rhone Gard. It will be possible to discover and sip the first vintage this Thursday, May 16 evening, at Moba, in Bagnols-sur-Cèze.

Niall Thibault grew up in the Rhone Gard before returning to the Capital to study communications and marketing. He is back in the territory to start his business. Three years ago, he had the idea of ​​creating a cider made in Gard Rhone. “I tended to abandon beer for cider. Every year, I also went to Scotland with my family and discovered incredible products that were a change from Breton and Norman ciders. I told myself that there was also room in the south of France to make cider given all the orchards around Pont-Saint-Esprit“, he recalls. For two years, he carried out research, tests and sought funding to finally arrive at a first vintage in 2024.

Niall Thibaut started research and testing three years ago. • photo DR

Niall Thibault sources his fruit from an arboricultural cooperative in Pont-Saint-Esprit. He used 1.2 tonnes of pears to make his cider, also called perry. A winemaker friend lent him the equipment and the vat room to make the drink. For this first vintage, he extracted 1,000 37.5 cl bottles, all of which were sold or reserved within two months. The last sips will be sipped this Thursday, May 16, from 5 p.m. to 10 p.m., as part of the Moba Afterworks. The event will mark the inauguration and official launch of this cider house called “Lady Gala” in reference to two varieties of apples, a contemporary singer and a muse of a painter from the last century.

Niall Thibault has just found a place to set up his business next year, between Donnat and Verfeuil. He plans to increase his production, vary the formats and make a perry with mead. It aims to be innovative, while maintaining a refreshing, low-alcohol, low-sweet drink with fine, light bubbles thanks to the Champagne yeast.

More information on the event by clicking here.

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