CATEGORY : SPARKLING CIDER | LOW ALCOHOL CIDER
APPLE CIDER VARIETIES
Geneva (small apples with red, tannic flesh) and Mont-Royal.
METHOD (NATURAL EFFERVESCENCE)
The apples for the Crémant Rosé sparkling cider are handpicked, crushed, and pressed only once. They are then fermented at low temperatures in sealed tanks, creating natural effervescence with no added sugars.
TASTING NOTES (2.5% ALC./VOL.)
The Crémant Rosé sparkling cider gets its colour from the apple’s red flesh. The aromas of red fruit and the slightly bitter taste from the tartness of the Geneva apples gives this cider more character and a persistent mousse.
Serve chilled between 4°C and 6°C.
Ideal as an aperitif or for brunch, Minot Cider House’s Crémant Rosé sparkling cider pairs very well with smoked fish, desserts and goat cheese. It can be served for any occasion; to celebrate or simply as a refreshment.