Inniskillin intense aromatics of mango, apricot and honey beautifully integrated with flavous of peach and candied brown sugar. This wine is all held together by crisp bold acidity. FOOD PAIRINGS; Blue veined cheese with dried fruit or fresh peaches or pears; roasted chicken with grilled peaches; fresh papaya and lime salsa with grilled white fish; traditional peach pie.
Neige inspired by the technique used to make ice wine and by our very particular climate, ice cider (also known as apple ice wine) was born out of the Québec terroir, which has the extreme cold winter temperatures needed to produce the concentration of sugars for its creation. "Ice Cider," or the cider obtained from the fermentation of the juice of apples, must attain a pre-fermentation sugar concentration of at least 30 degrees Brix by natural cooling alone, and the finished product must contain a residual sugar level of at least 130 grams per litre as well as an acquired alcoholic content of more than 7%, up to a maximum of 13% per volume.