Snow Winter Harvest 2012 - Ice Cider
Hand picked between December 2012 and January 2013, while the temperature was around -15 ° C, the fruit remaining on the trees is dehydrated by the sun and is usually cooked by cold and wind. The sugars were concentrated by natural cryoextraction. The apples were pressed frozen to extract the precious nectar. The wort thus collected was then placed in stainless steel vats, where it fermented for 8 months at low temperature before being bottled. Inspired by the process of making ice wines and the unique climate of Quebec, Cidre de Glace was born out of the Quebec terroir. Extreme winter temperatures are required to obtain the concentration of sugars necessary for its realization. Christian Barthomeuf is the inventor of the recipe for Ice Cider. François Pouliot of Domaine Neige (formerly known as La Face Cachée de la Pomme) helped develop the two methods now known: cryoconcentration (for the autumn harvest) and cryoextraction winter harvest). In both cases, it is necessary to concentrate the sugars of the apple by the natural cold of winter.