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Founded in 1928 by Andre Nicol, the Cidrerie Nicol produces unpasteurized artisanal Breton "Cider Bouche", which means cider at least 5.5% alcohol. This family business, located nearby the Rhuys peninsula and the golf of Morbihan, also produces the Cremant "Royal Guillevic" carrying a red label (label of superior quality). Since 1976, Jean Nicol, nephew and successor of Andre Nicol, planted apple orchards with a selection of typical local cider apples. Nowadays, Didier and Jean Michel, sons of Jean, brew about 800 tons of cider apples during the fall season.
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