Givre 2006

 

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Soil: Clay & Marly. Poor for trees

Picking: September to November 2006.

Variety of apples: .90% of bitter-sweet apples (Mettais, Binet Rouge and Frequin) and 10% of acid apples (Judaines and Petit Jaune)

Pressing density: 1057 (i.e. 127g sugar / litre).

Elaboration: At first the cider ferments in inox tank. Givre is extracted by bringing the cider at freezing temperature. During the freezing, ice crystals appear in the tank. The cider which does not freeze is much richer in alcool, apple sugar, and apple tannins,  is racked out of the tank. Givre requires a minimum of eigth freezing phases.

Caractéristiques: Bottling: march 2006. Residual sugar: 155 g/l. Alcool: 6.9%. Givre is a non sparkling sweet apple wine. 

Aspect: Clear, amber, mahognay.

Nose: Tarte tatin ans caramel.

Taste: Intense, very sweet. Aromas of tarte tatin  and caramel.

Shelf life: betrween entre 8 et 12°. Givre can be kept for a long time. Once opened, keep in the fridge and to be drunk within a week to avoid any oxydation.

Seving suggestions: Givre is a sweet apple wine. On its own as an aperitif, but also with desserts, especially apple desserts. Delicious with a foie gras.

Tradition and Innovation: Givre was born from our wish to create a new gastronomical product coming from our terroir, combining therefore our tradition with innovative skills. Givre was awarded in the 2006 innovative food competition from Normandy.