“Since it’s not a wine but a cider, I hesitated before putting this product in the guide. However, it would be a shame to deprive our readers of such a noble product, especially at this price.”
Jean-Louis Doucet, Les Meilleurs Vins de 10 à 30$, 2010.
«Pours flat, still white wine color. Nose is bright green apple, leafy green grass, chardonnay. Taste is lightly tannic, huge green apple acid, chardonnay white wine, long and robust acid through the finish with powerful crispness. Essentially white wine made from apples.»
RateBeer.com, GT2 - California, USA - May 27, 2014.
“The first up: Dégel récolte 07, made by Face Cachée de la Pomme in Hemmingford, Quebec. This semidry cider, considered the embodiment of an apple’s essence, offers up a slight bitterness that combines with sharp acidity to balance the forbidden fruit’s natural sweetness. After an intense burst in the mouth, the cider’s tanginess is tempered by the saltiness of the cheese. All in all, a delicious combination!”
Jean-François Pelcha & Patricia Morin, Avalanche Magazine, Aut. 2008.
Fruity, crisp and very fresh. Slightly bitter. Full-bodied, it offers a long-lasting, clean finish.
Autumn harvest. Blend of McIntosh (80%), Cortland and Spartan apples.
12 % alc./vol.
Gluten-free and vegan.
Pale yellow. Clear and bright color.
Expressive and floral (apple blossoms and honey), which combines ripe apple and olfactory accents of minerality.
6°C Serve cold in a wine type of glass or, serve Dégel sur glace using a big glass filed with ice.
Perfect as an aperitif or accompanied with sushi, ham, white meat, raclette, soft cheese (goat) or semi-soft cheese (ex.: Barre à Boulard).
Try it as a Sangria Verde cocktail!
Format: 750 ml
Dégel is the cider of spring. When warmer temperatures bring back spring in Québec, we harvest the remaining sugar trapped in ice blocs - after the last sugar extraction for Neige Première Ice Cider- and we bring this collected juice to ferment as a dry still cider.
This still cider is comparable to a white wine. Following the extraction, the remaining few sugars, we will start the fermentation process at a low temperature in stainless steel tanks, which will last six to seven months.