+150 international distinctions. Domaine Neige produces the finest of its culture... in a bottle!
“I really like this Québec cidery which now combines the best of two worlds: a sparkling cider with an ice cider. This effervescent cider is lightly sweetened with Neige ice cider, to give a medium-dry experience with only 7,5% alcohol. Obviously, the apple flavours are present, but you will also discover notes of pear and spices. Well rounded, the apple freshness dominates in the mouth, while you hardly notice its sweet side. The metal capsule is easily opened. Bulle de Neige is a very pleasant aperitif to start the afternoon. Caution: the bottle may be emptied rather quickly!”
Marie-Josée Beaudoin, L'heure de l'apéro, Éd. de l'Homme, 2016.
«THERE'S SOMETHING CALLED ICE CIDER AND IT'S AMAZING.
My favourite producer of all? La Face Cachée de la Pomme. This is where ice cider was first commercialised and the owner's passion is still very tangible today, despite having won dozens of prestigious awards».
Marie-Eve Vallieres, To Europe and Beyond, blog published January 2016
«No doubt, owners François Pouliot and Stéphanie Beaudoin, know how to party! Sincerely, you must go to their Classe Neige (Snow day) at least once in your life. No the doubt that in the future, you will taste this delicious nectar from a quite different point of view».
Caroline Chagnon, La Tribune, January 25 2016
“There's no better example of Canucks smartly tweaking tradition than La Face Cachée de la Pomme, the cidery in Hemmingford, Que., that pioneered apple ice wine in that province.” Maclean's Magazine, 11 juillet 2011
“Quebec orchards excel in producing ice cider, and La Face Cachée de la Pomme is one of the most successful and prolific leaders, as much for its production as for the quality of its products.”
Jean-Louis Doucet, Les Meilleurs Vins de 10 à 30$, 2010
“Producers of ice cider, such as François Pouliot from La Face Cachée de la Pomme, have been fighting to ensure that legislation protects the "real" producers from other less scrupulous who are freezing apples using the intense cold of industrial deep-freezing methods.”
Philippe Mollé, “À la table du père Noël”, Le Devoir, December 19 & 20, 2009