375 ML

1 bottle


Product Description

Techniques used: The cider ferments in stainless steel vats. If calvados is made by double distillation (high temperature extraction), Givre is made by cooling the cider to very low temperature. At these temperatures, crystals of ice form. They are separated from the liquid, which is thereby enriched with sugar, alcohol and body. Eight stages of chilling are needed in order to obtain Givre. Density (O.G.): 1057 after pressing, equivalent to 127 g of sugar per litre. Tasting Notes: Eyes: Brilliant, amber mahogany. Nose: Baked apple, Tart tatin, caramel. Mouth: Intense, very sweet. Aromas of Tart tatin and sharp apples. Finishes fresh. Suggestions: - Storage: Keep the bottles upright or lying down in a cool cellar (8 to 12°C, 46 to 54°F ). Givre keeps a long time. After opening, keep cold and drink within a week to avoid any trace of oxidation. - Serve chilled as an aperitif or with the dessert. May be served in a wine chilling bucket. Givre will go very well with many desserts especially those based on apple. But it will also go well with foie gras.


Varietal: Cider

Region: France

Region Description:

France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.