Crémant de glace
- Foie Gras
McIntosh, Cortland, Empire, Liberty, Trent.
Method (Natural Effervescence)
Ice cider is produced in winter through cryoextraction, which consists in freezing the must then extracting sweet, flavourful and concentrated syrup. The must is fermented at low temperatures for 6 to 8 months.
Tasting Notes (7.5 % alc./vol.)
A sparkling ice cider that exudes subtle and complex aromas of candied apples and apricots. As for aerial notes, the palate is seduced by its fine, natural bubbles and slight acidity.
Serve chilled between 6ºC and 8ºC
Great on its own, as an aperitif or a nightcap, it’s also the perfect companion for foie gras, fine cheeses and fruit or chocolate desserts. Very tasty when served with cheesecake and red fruit coulis.
SAQ > Nb product (10530380)