Neige - Winter Harvest 2008 - Apple Ice Wine 37.5cl Bottle

Details

Neige - Winter Harvest 2008
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37.5cl Bottle
£46.38
In Stock
 

Description:
As seen at Taste London.

Blend of Fuji, Pouliot, Golden Russet, Cortland, McMillan, Honey Gold and other traditional apple varieties that do not fall from the trees during autumn.

Light orange with coppery reflections in colour.

Aromas of ripe apple blending together with tobacco, spices, caramel and fruit.

It tastes bright and fresh with lingering notes of butterscotch.

Perfect with Foi Gras, Blue veined cheese or Tarte Tatin.

Picked between January 3 and 15, 2009, while the temperature was approximately -15°C, the fruits still hanging on trees were dehydrated by the sun and literally cooked by the cold and wind. Sugars were concentrated through natural cryextraction.

Frozen apples were then pressed in order to extract the precious nectar. The extracted must was then placed in stainless steel tanks where it fermented for a for a period of approximately eight months, at low temperatures, before being bo!led.



Category(s):     Dessert Wine

Producer: Neige   -   www.appleicewine.com
ABV:   9%
Appellation:   Hemmingford
Brand:   Neige
Country of Origin:   Canada
Region:   Quebec
Vintage:   2008

Pricing

SizeAvailabilityPriceUnit PriceBuyDesire
37.5cl Bottle In Stock £ 46.38 Add to BasketAdd to WishList

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2 Products From this Producer

ProductAvailabilitySizePrice
Neige - Premier 201012th Oct 2014   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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