Our cider production comes from the fall apple crop. The pure organic juice obtained from the pressing process is poured into vats where fermentation occurs through activation by yeasts added to controlled quantities of residual sugar, which is thus turned into alcohol.

A first decanting operation removes impurities from the juice. After a 20 to 30-day fermentation period, the must obtained from the apples is drawn, allowed to settle, and filtered.

This results in a high quality cider product, ready for bottling and storing. The whole process is accomplished in close cooperation with the estate oenologist, who keeps a watchful eye on things. Served as an aperitif, with meals, in culinary preparations, and even with certain dessert dishes, you will appreciate the fine taste of our apple cider.

Tout comme le vin, le cidre peut vieillir et, comme le vin de glace, on peut faire du cidre de glace. Cider matures, just like wine, and may also be processed as ice cider, using frozen, late-picked apples, or simply by freezing picked crops. Whether in juice or must form, the freezing principle still applies, i.e. conserving the fruit's natural water content.

Ice cider goes very well with dessert dishes and is usually served in small port glasses.

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We harvest once a year, in late September-early October (Empire, Spartan, Macintosh, Lobo, and Cortland varieties). All our apples are hand-picked and sorted, any damaged fruit being discarded.

Apples are sorted once again and washed, then sent by belt carrier to the crusher and press.

All our crops go towards cider and vinegar production, the latter being also used as a natural preservative in our mustards, pickles, and preserves.

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