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Our Story

Pure juice

Our story

GALIPETTE stems from a long tradition of French cider making. Our apple cooperative is the oldest of its kind in France and brings together hundreds of apple growers across Brittany and Normandy. The members grow and harvest the highest quality cider apples with passion for their craft and a love for their terroir, as these families have done for generations.

Our name describes a joyous leap forward; a ‘forward roll’. Producing French ciders in a contemporary form, made using traditional natural methods that deserve our support, always in thoughtful co-operation with our partners, we hope to bring something new to the world.

A taste for GALIPETTE.

Pure juice

Our home

Our home in Brittany and Normandy is Europe’s orchard. Apple growing here on family-run farms is over a thousand years old, our orchards home to a huge range of cider apple varieties, all grown for the sole purpose of cider-making.

Mild temperatures and frequent rainfall make the land rich; this terroir is ideal for the cultivation of apples. In remote and rugged Brittany, unique apple varieties are grown on schist in coastal orchards swept by Atlantic gales. Lush Normandy, its green sister with a softer maritime climate, grows varieties that bring their own generosity to each assemblage.

No cider country is more naturally gifted.

Pure juice

Pure juice

Our ciders are ‘pur jus’, made from 100% fermented apple juice and never from concentrate. Each year we bottle only what we harvest. Ripe autumn apples gently crushed with skins intact are macerated to bring out all their flavour and to give structure and body to the cider. The pulp is pressed and clarified using a process called keeving that is as old as the orchards themselves.

Following a slow, wild yeast fermentation, our Maître de Chai turns to the art of blending, or assemblage, creating the final cuvée. Finally, Galipette is ready for bottling. That’s it. Nothing is added or taken away. Just 100% natural pur jus; cider that tastes of the apples that make it.

Pure juice. Nature knows best.


The process

Galipette is crafted harnessing the traditions of Northwestern France – a process perfected throughout centuries.



Cider apples are picked between September and December. We grow over 200 different apple varieties in the rich soils of Brittany and Normandy for the sole purpose of making our ciders. Each year we bottle only what we harvest.


Crushing & Maceration

Crushed whole apples, with skins, are macerated up to 48 hours for full flavour and body. Oxidation of the fruit gives a deeper, richer coloured juice and readies the pulp for slow wild-yeast fermentation by releasing fibre (pectin).



Pulp-pressing has improved over the centuries but the basic principle is unchanged; we use it to separate the liquid juice from the pomace. Each apple variety is pressed separately and moved into its own cuvée for clarification and fermentation.



The freshly pressed juice now undergoes a step vital in making each cuvée: clarification. In our traditional French method, ‘keeving’, the “Chapeau Brun” rises to the top, collecting apple pulp fibres and so, enabling the slow, wild fermentation to follow.



Our patient wild yeast fermentation converts only part of the fructose into alcohol. The other part preserves sweetness, as well as rich tannins and well-balanced, complex flavour. Usually, each variety is fermented alone. No added sugar or yeast.



Our Maître de Chai now skilfully blends an assemblage unique to each Galipette variant from the fermented juice cuvées of different apple varieties. Pur jus and pure skill create perfectly balanced and distinct ciders. No added water or sugar. Ever.



Filtered carefully to keep the aromatic richness, cloudiness is removed to create clarity and sharpen the amber hue.



Bottled in the distinctive brown and slightly round bottles in cold temperature, Galipette becomes ready for enjoyment.


The Makers



Cellar Master

Thibault tends a forty-hectare orchard in Pleurtuit, on the banks of the river Rance, founded by his father in 1978. He keeps twenty varieties of apple, two-thirds of which are local Breton varieties. Overlooking the Rance, and with a sea view, Thibault tells us it’s a very pleasant place in which to grow apples. Having taken over from his father recently, he finds the toughest parts of the job the long hours and managing ever-changing climate condition related challenges. On the plus side, Thibault sees it as a vocation not a job, loves the great outdoors whatever the weather, and being his own boss. He says that the most important traits of an apple grower are humility towards nature and continuous investment in planting.






Melissa took over 26 hectares of orchards in fertile marshland at Mont-Dol, Brittany six years ago. Her orchard is stocked with twenty varieties of apple, including the local Rouget de Doi, and Marie Ménard. Melissa loves the outdoor life and the panorama that greets her every morning. She enjoys working with nature year-round to harvest according to the seasons. There is a natural rhythm to this life she very much likes, and it’s the only life for her. The weather isn’t always kind though; both frosts and excess rainfall during harvest can be difficult. Working with the right varieties in the right way is key to maintaining the health of her crop.



Our cidres