Vilberie cider apple trees

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• Picking season: Very late
• Self-fertility: Partially self-fertile
• Flowering group: 6

Vilberie is a traditional French cider variety, producing a very tannic but sweet bittersweet juice.

The juice would normally be blended with juice from other varieties to produce a balanced cider.

Vilberie organic cider apple trees for sale

• 1 yeartree on Bittenfelder rootstock23.25€
  Very large tree (5m-6m+ after 10 years) Bare-root
  

  Sold-out

Contact us if you would like to go on the waiting list for next season.

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

Growing and Training

Like a number of traditional English and French cider varieties, Vilberie is very late-blooming - in southern England or northern France it will typically flower in the last week of May. This can make cross-pollination an issue unless you have other late-flowering varieties available, although it seems to have reasonable self-fertility.

History

Vilberie is an old French variety, introduced to England in the late 19th century.

Vilberie characteristics

• Gardening skillExperienced
• Self-fertilityPartially self-fertile
• Flowering group6
• Disease resistanceAverage
• Picking seasonVery late
• Season of use2-3 weeks
• Food usesHard cider
• Cold hardiness (USDA)Zone 5 (-29C)
• Summer average maximum temperaturesCool ( 20-24C / 68-75F)Warm (25-30C / 76-85F)
• Country of originFrance
• Period of origin1800 - 1849
• Fruit colourGreen

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.