This is a large, upright tree of medium vigor. It tends to biennialism and shows some scab resistance. Bramtot is used exclusively for cider; it is not suitable for fresh eating.

Bramtot is a traditional French cider apple, classed as bittersweet, with low acid, high tannin, and high sugar. (From WSU: Tannin (percent tannic acid): 0.50; Acid (percent malic acid): 0.32; pH: 4.04; SG: 1.057; ^oBrix 13.1.) The fruit is a smallish green apple with an orange blush that is speckled with red and grey lenticels. It produces abundant and excellent juice, described by Monsieur Hachecorne: "This excellent variety, both in tree and fruit, possesses virtues as an apple for the press, which are rarely united in so high a degree." The fruit does not keep well in storage, but does require about two weeks post harvest to reach full ripeness.

First cultivated in 1856, Bramtot was named after the manufacturer Monsieur Bramtôt and it was introduced in England in 1884. It is thought to be a seedling of Martin Fessard.