Du Minot des Glaces Mousseux

Ice cider is produced in the winter season and combines two processes :  crushing and pressing frozen apples (called the cryogenic extraction) and by freezing the must then extracting a sweet and concentrated syrup (called the cryogenic concentration.  After 6 to 8 months, the fermented musts are blended to produce our ice cider Du Minot des Glaces.

Then for a 3 month period, this ice cider is placed in sealed tanks, in low temperatures, in order to obtain delicate bubbles as fine as the best sparkling wines in the world giving then birth to our Sparkling Du Minot des Glaces .