Cider printemps

Flavored and crackling cider, 750ml


More info

After spending a winter outside, the apples are pressed in the spring. Much more complex and aromatic, cider is the result of spontaneous fermentation. Half of the cider is matured in maple barrels for 2 months, and the other half in stainless steel vats. Blend and mousse with maple syrup, the bottles sit on slats for 12 months. 

Apples and maple syrup.

7.4% alc./vol.

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This project was funded by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation, as part of the Food Processing: Robotization and Quality System program.