Still ciders

This pretty name is given to non-sparkling ciders. You can enjoy them the way you would a light and fruity white wine. To make a still cider, apples are picked when fully ripe and then crushed and squeezed to extract the juice (which is called 'must'), which is then taken out of the tanks. Various yeasts then transform the sugars contained in the must into alcohol and carbonic acid gas. And voilà, your still cider is ready to be enjoyed!

La Bolée du Minot Réserve

Delicate apple aromas, unctuous in the mouth with a fresh finish. A fine choice with white meat. Delicious in cheese fondues and for cooking with fish. Serving temperature between 8 ° and 10 °C.
Awards

For more information       available at SAQ         
                                            product number (511956)            recipes to discover

La Bolée du Minot Rosé

Or latest still cider, in rosé, has a very fruity nose followed by notes of wild strawberries.  Unctuous in the mouth with a fresh finish,  the Bolée Rosée stands at 11% alcohol.  Try our rosé at your next gathering.  it is sure to surprise your guests!
Awards

For more information       available at SAQ         
                                            product number (10977229)           recipes to discover

© 2010 La Cidrerie Du Minot. All rights reserved. Legal and confidentiality policies.

Realization: Vert Communications.