The McIntosh apples are macerated for a few hours to extract color and aroma, while the Cortland apples are cryoconcentrated by cold. Both apple musts are then combined to co-ferment with the Frontenac noir juice. Carbonated before canning.
75 % McIntosh macérée
5 % Cortland cryoconcentrée
20 % Frontenac noir
9000 liters
Cidrerie Milton
Vignoble Château Fontaine
Ideal to please fans of red fruit beers and sparkling red wine
.png)