La Bolée du Minot


	Varieties:	McIntosh, Lobo, Cortland, Duchesse, Melba.
	Cidrification:	Hand-picked apples that are crushed and pressed. Low temperature fermentation filtered and bottled at low temperatures to keep its CO² and all its freshness.
	Results:	A still cider at 6.5%/alcohol with an apple aroma and touches of spices. It is light and supple.
	Service:	Serve with white meats, particularly pork as well as buckwheat pancakes. Excellent in a cheese fondue, it is also ideal for cooking fish. Serve between 8ºC and 10ºC.
	Awards:	Silver medal The Beverage Testing Institute, Chicago
	UPC Code:	7 7325300103 1
	Code CCNP:	+511956