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Neige (which means snow) is made from apples harvested in the fall and pressed at Christmas time. Their juice is then kept outside in the freezing winter cold, in order to naturally separate the sugar from the water through the process known as cryo-concentration. This is the way we then obtain our precious syrup, which we let slowly ferment over a period of 6 to 7 months.
| Tasting notes |
| Visual Aspect:
Golden yellow with light reflections
Nose:
Pure and clean, the aroma of freshly-picked ripe apple with striking intensity.
Palate:
Crisp, flavorful attack. A perfect balance of sugar and acidity. |
| Food pairing |
| Perfect as an aperitif or to accompany sharp cheeses such as a strong Cheddar, goats milk or blue cheeses in addition to desserts. |
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