Amere Nouvelle cider apple trees

• Check pollinators >

• Self-fertility: Not self-fertile
• Flowering group: 3

Amere Nouvelle is a traditional French cider apple that produces a bitter juice with very little acidity, but about 15% sugars. It has very high tannin levels so is best-used in a blend with other varieties.

The apples are ready to harvest in late October or early November - traditionally the tree would be shaken to encourage the apples to fall.

Amere Nouvelle organic cider apple trees for sale

Next deliveries: January - February 2025

• 11 yeartree on MM111 rootstock25.25€
  Large tree (3m-5m after 10 years) Bare-root
  

  Sold-out
• 21 yeartree on Bittenfelder rootstock25.25€
  Very large tree (5m-6m+ after 10 years) Bare-root
  

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If you do not hear from us by March you can contact us to pre-order for next autumn.

Amere Nouvelle characteristics

• Gardening skillAverage
• Self-fertilityNot self-fertile
• Flowering group3
• Disease resistanceAverage
• Picking seasonVery late
• Season of use2-3 weeks
• Food usesHard cider
• Country of originFrance
• Fruit colourOrange / RedOrange flush

Similar varieties

• 
  Amere Nouvelle
  Amere Nouvelle is a traditional French bittersweet cider apple.
• 
  Dabinett
  Dabinett is a traditional English cider apple variety, producing a bittersweet juice.
• 
  Kingston Black
  Kingston Black is one of the premier English cider varieties and produces a bittersharp juice.
• 
  Michelin
  Michelin (or Normandie Blanc) is a traditional French cider apple variety producing a bittersweet juice.

More about cider apple trees

Cider production in Europe is traditionally associated with three main regions - Asturias in north west Spain, Bretagne and Normandie in north west France, and the "west country" area of south-west England. These regions all face the Atlantic ocean and have cool temperate maritime climates.

Cider can of course be made with any variety of apples, but in these three regions apple varieties have evolved which are specifically intended for cider production - they have high levels of tannins which give "body" to the resulting cider, but which make them very unpalatable to eat fresh.

Good quality cider is almost always made with a blend of different apple varieties, using bitter, sweet, and sharp flavour components. It is quite common to mix in regular cooking and dessert apples to lend extra flavours.

If you are in an area with a hotter continental climate (with average summer maximum temperatures routinely over 30C) then you might want to consider using apple varieties that can withstand warmer temperatures, but still have good juice qualities. In this case rather than using European varieties you might want to seek inspiration from the very different "hard cider" traditions of North America, where dessert and crab-apples are widely used.

We have a good range of traditional English and French cider varieties, as well as a number of mainstream apple varieties with good juice qualities that lend themselves to cider production.