Neige - Premier 2010 - Apple Ice Wine 37.5cl Bottle

Details

Neige - Premier 2010
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37.5cl Bottle
£22.44
In Stock
 

Description:
As seen at Taste London.

Made from 80% McIntosh (apple known for its sweet and acidic taste) and 20% Spartan (very sweet apple with a slight pear flavour)

Golden yellow in colour the aroma is of freshly picked apple with striking intensity.

Perfect as an aperitif or to accompany sharp cheese (cheddar or goat), veined cheese (blue), or desserts.

The orchard is located in QUEBEC, CANADA, in the Monteregie region, which borders the state of New York. Long ago, the Champlain Sea covered this rocky soil.

In the fall, very ripe apples are picked and stored at cool temperatures until the end of December.

Once winter arrives, the fruit is pressed and the juice obtained is placed outside in the intense January cold. During crystallization, the water separates from the sugars by natural cryoconcentration.

After few days of intense cold, concentrated must, representing one-quarter of the initial quantity of juice, is collected by gravity. The extracted must is then placed in stainless steel tanks where it ferments at least six months at low temperatures before being bottled.

Serve cold.



Category(s):     Dessert Wine
Group(s):     Valentine's Day Gift Ideas
Producer: Neige   -   www.appleicewine.com
ABV:   11%
Appellation:   Hemmingford
Brand:   Neige
Country of Origin:   Canada
Region:   Quebec
Vintage:   2008

Pricing

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37.5cl Bottle In Stock £ 22.44 Add to BasketAdd to WishList

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2 Products From this Producer

ProductAvailabilitySizePrice
Neige - Premier 2010In Stock   37.5cl Bottle£ 22.44
Neige - Winter Harvest 2008In Stock   37.5cl Bottle£ 46.38

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Producer Information

Produced since 1994, Neige Premiere is the leading inspiration of La Face Cachee de la Pomme. It is the very first ice cider (also known as apple ice wine) to be commercialized in Quebec and throughout the world.
In the fall, very ripe apples are picked and stored at cool temperatures until the end of December. Once winter arrives, the fruit is pressed and the juice obtained is placed outside in the intense January cold. During crystallization, the water separates from the sugars by natural cryoconcentration. After few days of intense cold, concentrated must, representing - of the initial quantity of juice, is collected by gravity. The extracted must is then placed in stainless steel tanks where it ferments at least six months at low temperatures before being bottled.

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