Cider production begins with the choice of apples. Each variety of apple will give a different taste to the final cider: it brings its own characteristics of acidity, sweetness and tannins.
In Quebec, the most popular variety for making cider is McIntosh. In order to offer more complex and different ciders, Domaine Lafrance is choosing varieties of apples that are only used for cider, providing more acidity and tannins, to produce more balanced and aromatic ciders.
Only the Quebec winter allows the apple to freeze naturally and give birth to ice cider! Whether the apples are picked in autumn or winter, the concentration of sugars must be carried out by natural cold to allow the separation between the nectar and the ice. Then, the drawn must is fermented at low temperature for several months.
Ice cider is a typically Quebec product. Rather young, he was born in the 90s and inspired by ice wine. Ice cider is now exported to more than 50 countries.
Apples are harvested when fully ripe in the fall. Stored until December, they are then pressed to extract the juice. The apple must be placed outside during the extreme cold of winter. Freezing and thawing periods will help with the natural concentration of sugars.
In a few words, it’s apple at its best! By opting for the PGI (protected geographical indication) designation, the quality, authenticity and origin of the product are supervised and assured at all times. All Quebec IGP ice ciders from Domaine Lafrance are made exclusively from late varieties of apples: grown in Quebec and harvested when ripe; obtained by the partial fermentation of apple juice; whose sugars are only concentrated using natural cold.
Ice cider
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Rosé Sparkling cider
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