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Fréquin Rouge

Fréquin Rouge
type: Cider
synonyms: Fréquin Rouge Amer
summary: Used exclusively for the production of hard cider. Far too bitter for other purposes. Nevertheless it is regarded as a vintage cider variety, both in its native French soils as well as the many other areas of the world where it has established firm roots.
identification: Small to medium, round flattened to round conic. Skin colour is light green or yellow with broken red stripes over two thirds or more of the surface. The stem is long and slender, set in a moderately deep, funnel shaped cavity which is usually russetted with the russet sometimes extending over the shoulder. The calyx is small, partly open and surrounded by a knobbed ridge.
characteristics: The flesh is white, dry, soft. Complex aromas of cloves and nutmeg, mixed with smokiness and musky leather. Lingering bitterness. Oxidizes rapidly and deeply once exposed to air.
origins: The variety is a bit of a moving target since there are a number of cider apples lumped under the name Fréquin Rouge in France. The one which seems to be most commonly referred to as Fréquin Rouge is native to Brittany n the westernmost region of France.
cultivation: Moderate vigor, upright tree. Spur bearer. Produces heavy crops every other year.
cold storage: Needs to be used within a few weeks of harvest. Develops a greasy feel.
vulnerabilities: Susceptible to blight and scab.
harvest: Late in the fourth period and sometimes continuing into the fifth period.
notes: This is one of the key varietals approved for the production of Calvados spirits in the Pays d’Auge of France.
juice character: Vintage, providing both sugar and tannin for single varietal as well as blended cider. Very bitter. Must has a deep golden colour. Figure on 0.16 Litres of must per pound of fruit.
juice_classification: Bitter-sweet
pollination group: D
pollination peak: 15
ploidism: Triploid with no viable pollen.
brix: 11.5
harvest period: 4
hardiness: 4

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