Cider is a delightful and versatile beverage made from the natural fermentation of apple juice. It's a drink that has been enjoyed for centuries, appreciated for its refreshing taste and wide range of flavors. Traditional apple ciders are known for their crisp, slightly tart, and sweet notes, evoking the essence of freshly picked apples.
Cider comes in various forms, from still and dry to sparkling and sweet, catering to a wide spectrum of taste preferences. Over the years, cider makers have embraced innovation, infusing this classic beverage with a variety of fruits, spices, and even hops, creating exciting new flavor profiles.
Cider is perfect for sipping on a warm day, pairing with a meal, or using as a base for cocktails. It's a drink that celebrates the beauty of simplicity while offering endless opportunities for exploration and enjoyment. Whether you're a fan of traditional apple cider or seeking something more adventurous, cider is a beverage that invites you to savor the essence of fruit in every glass.
A blend of Cortland and bitter sweet apples with Cabernet Franc skins macerated during fermentation. Lightly sparkling cider with berry aromas and loads of tannins giving it body. Delicious served with food. Native yeast fermentation, unfiltered, and with no added sulfites.
Manitoba-produced apple cider blended with sour cherries for colour and tartness.
Refreshing dry apple cider made from Manitoba apples in Winkler.
Small production apple cider from Normandy with low ABV and bubbles is all you need for an afternoon outside with camembert and freshly baked bread.
Made from cute baby apples grown in high slopes rich in "silex cailloux" (tiny flint) above the farmers home. Drink it with crêpes, or else.
Apples are hand harvested, then, for the fruit that needs it, stored in an attic in order to slightly dehyrate the fruit and increase the concentration. The apples are then mashed to obtain a pulp that macerates for a few hours before being pressed through a web cloth to gather the juices. The juice is then racked into large barrels where it ferments for about six months. After racking the juices between barrels in order to calm down the yeasts, the juices are bottled partially fermented and will continue to ferment in the bottle, trapping the created carbon dioxide and resulting in a natural carbonation. A deposit at the bottom of the bottle is normal. No oenological products are used at any point "complex ripe apple and floral aromas, creamy, earthy spiciness on the palate."
Manitoba apples with an infusion of local sour cherries for an acidic kick to this dry sparkling Cider.
Fortified blend of Carbonic Quince, Gewürztraminer, Pears, Apples and Plums, flavoured with botanicals including Marigold and Lemon Balm.
An organic Basque cider made in a refreshing dry style with a little bit of salinity.
