McIntosh, Cortland, Empire, Liberty, Trent
Ice cider is produced in winter through cryoconcentration, which consists in freezing the must in winter to extract a sweet, flavourful and concentrated syrup. The nectar is fermented at low temperatures for 6 to 8 months.
The result is an ice cider with a rich golden color, with subtle and complex aromas of apricot, caramel, dates and banana. It is unctuous in the mouth, with a nice acidity supporting pleasantly this concentration of flavors which is enhanced by flavors of crème brulée and dried apricot. Good length and end of mouth all in finesse.
It pairs well with foie gras mousse, firm ripened cheeses such as Alfred le Fermier and dried fruit desserts and apple tatin.