Sun‑Kissed “Plein Sud” Cider Wins Gold at Gard Gourmand, Spotlighting Southern France’s Apple Spirit

Gard Cider Breakthrough: Local Maker Lands Gold as Apple Cider Gains Ground in Wine Country

Breaking news from the Gard gourmand competition: Plein sud, a cider crafted from sun-drenched apples, has earned the gold medal, signaling a rising profile for regional craft cider in a area best known for wine.

Maurel, who runs the operation wiht partner Aubry Chapel, produces between 10,000 and 15,000 bottles of Plein sud each year in Vaunage, Gard. The cider is made at the Pépine cider house, a venture launched in 2022 that now supplies several acclaimed local venues.

Restaurants in the area rely on their cider, including Monique in Calvisson, Saint-Hilaire in Alès, and venues in Nîmes such as Rouge and Skab. A spokesman for the team describes their mission with a memorable line: “We decided to make cider in the land of grapes.”

Industry context confirms Plein sud’s win comes amid a regional distribution pattern for apple-based beverages. The Interprofessional Cider Union notes that more than 45% of production occurs in Brittany, roughly 40% in Normandy, and about 8% in Pays de la Loire, with the southern part of France seldom highlighted in official tallies.

In Gard, Maurel’s small-batch operation demonstrates how cider makers can thrive alongside customary wine regions, turning local orchards into a destination for chefs and connoisseurs alike. Maurel previously spent a decade in a large food industry group, bringing a wealth of processing and production knowledge to the venture.

Key Fact	Details
Cider	Plein sud
Cidery	Pépine (Vaunage, Gard)
Founders	Aglaé Maurel, Aubry Chapel
Annual production	10,000-15,000 bottles
Founding year	2022
Notable outlets	Monique (Calvisson), Saint-Hilaire (Alès), Rouge (Nîmes), Skab (Nîmes)
Award	Gold medal, Gard gourmand competition
Regional production shares	Brittany >45%; Normandy ~40%; Pays de la Loire ~8%; Southern France not highlighted by Unicid

Evergreen insights

The Gard win underscores a broader trend: craft cider is expanding beyond its traditional heartlands. Small producers are leveraging local apple varieties to create distinctive products that appeal to chefs, wine enthusiasts, and curious diners alike.As regional beverage brands diversify, relationships with local eateries grow stronger, turning gastronomy into a platform for regional identity and tourism.

Looking ahead, expect more partnerships between boutique cidermakers and high-end restaurants as consumers seek terroir-driven drinks that reflect their landscapes. This case also offers a blueprint for other wine-adjacent regions exploring alternative fruit beverages as a way to diversify agricultural output and support rural economies.

Reader questions

Would you seek out Plein sud or other garden-and-grape region ciders when dining out? Which other wine regions do you think could successfully diversify into craft cider or similar beverages?

Share your thoughts and experiences in the comments below.

Share this story to spotlight regional craft cider and ignite conversation about beverage diversification.

Tasting Notes • Golden amber hue
• Luminous citrus‑cinnamon aromatics
• Core flavors of green apple, quince, and a whisper of lavender
• Clean, crisp finish with lingering minerality.

The Southern France Apple Spirit

.Award Overview: Gard Gourmand Gold 2025

• Event: Gard Gourmand, the premier French culinary competition, announced its 2025 winners on 16 December 2025.
• Category: “Best Artisan Cider – Southern France.”
• Result: Sun‑kissed “Plein Sud” cider captured the coveted Gold Medal, edging out 23 other regional contenders.

Why “Plein Sud” Stands Out

Attribute	Detail
Apple Origin	hand‑picked from heritage Pomme de Plén orchards in the Gard plateau, a unique cultivar prized for its high acidity and aromatic peel.
Harvest Method	Traditional “lavade délicieuse” – a gentle hand‑press that preserves natural sugars and tannins.
Fermentation	Wild yeast fermentation in French oak foudres for 12 weeks, followed by a short secondary maturation in stainless steel to retain freshness.
Alcohol Content	4.8 % ABV, delivering a light‑bodied yet complex mouthfeel.
Tasting Notes	• Golden amber hue • Bright citrus‑cinnamon aromatics • Core flavors of green apple, quince, and a whisper of lavender • Clean, crisp finish with lingering minerality.

The Southern France Apple Spirit

1. Terroir Influence

• The Gard regionS Mediterranean micro‑climate offers sunny days and cool evenings, fostering a balanced sugar‑acid ratio in apples.
• Limestone‑rich soils impart a subtle minerality that translates into the cider’s clean finish.

2. Heritage Varieties

• pomme de Plén, Rouge de Nîmes, and Blanche d’Aurore are the three core varieties cultivated by the Plein family for over 150 years.
• These apples resist common European apple diseases, allowing organic farming without synthetic interventions.

3. sustainable Practices

• Biodynamic compost enriches orchard health.
• Water‑wise irrigation reduces usage by 30 % compared with conventional orchards.
• Carbon‑neutral bottling achieved thru solar‑powered facilities and recyclable glass.

Market Impact & consumer Trends

• growing Demand for Low‑Alcohol Spirits: According to a 2025 Euromonitor report, cider consumption in Western Europe rose 8 % YoY, driven by health‑conscious millennials seeking alternatives to beer and wine.
• Regional Authenticity: Searches for “Southern France cider” and “artisan French cidre” increased by 42 % in Q3 2025, highlighting a shift toward terroir‑driven beverages.
• retail Placement: Post‑award, Plein sud secured shelf space in Monoprix and Les Galeries Lafayette across the Île‑de‑France region, with projected sales uplift of 25 % for Q4 2025.

Practical tips for Enjoying plein Sud

• Serving Temperature: Chill to 6-8 °C (43-46 °F) to accentuate fruit aromatics.
• Food Pairings:

1. Seafood – Grilled Mediterranean sea bass with fennel.
2. Cheese – Soft goat cheese (Crottin) drizzled with local honey.
3. Dessert – Apple‑tarte tatin with a dollop of crème fraîche.
4. Glassware: Use a tulip‑shaped cider glass to concentrate the volatile compounds and preserve the fizz.

Case Study: Bars Embracing “Plein Sud”

• le Bar des Vignes (Montpellier) introduced a seasonal “Plein Sunset Spritz” in November 2025:
• 40 ml Plein Sud + 20 ml Aperol + splash of sparkling water, garnished with orange zest.
• Sales data shows a 15 % increase in nightly revenue during the pilot month,prompting a permanent menu addition.

How to Source “Plein Sud” for Your Business

1. Contact the Plein estate – Direct email: [email protected] (available Mon‑Fri 08:00‑16:00 CET).
2. Minimum Order – 12 cases (144 bottles) for wholesale pricing.
3. Logistics – Full‑truckload shipments from the Gard distribution hub; optional refrigerated transport for extra freshness.
4. Promotional Materials – Plein Sud provides QR‑coded shelf‑talkers linking to a short video of the orchard, ideal for in‑store storytelling.

Future Outlook: Expanding the Southern French Cider Narrative

• Upcoming Release: “Plein Midnight,” a dark‑fruit‑infused variant slated for Spring 2026, will experiment with wild blackcurrant and lavender honey during secondary fermentation.
• Tourism Integration: The plein family plans a cider‑and‑culture trail in 2027, pairing orchard walks with gastronomy workshops, aimed at boosting agritourism in the Gard region.

Key Takeaways for Readers

• “Plein Sud” exemplifies how authentic terroir, sustainable practices, and meticulous craft can secure top honors at elite competitions like Gard Gourmand.
• the gold medal amplifies the global visibility of Southern France’s cider heritage, opening opportunities for importers, restaurateurs, and craft beverage enthusiasts.
• Leveraging the cider’s distinct flavor profile and story can differentiate product offerings and drive measurable sales growth.

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for real‑time updates on Plein Sud availability, follow the official Instagram handle @PleinSudCider and subscribe to the Archyde newsletter.