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.

La Face Cachée de la Pomme makes ice cider using two natural processes that they contributed to developed—cryoconcentration and cryoextraction.

A protected Geographical Indication (PGI) for Québec Ice Cider

The owners of La Face Cachée de la Pomme, in collaboration with the Cidriculteurs Artisans du Québec, have been working for more than fifteen years with government representatives to develop a reserved designation for Québec ice cider.

In a legal opinion issued on December 30, 2014, the Minister of Agriculture, Fisheries and Food of Quebec has recognized as a reserved designation linked to a terroir the Protected Geographical Indication (PGI) Québec Ice Cider.

A product originating from Québec. Fruit of our winter and our savoir-faire.

Quebec Ice Cider is a product whose origin, specificity and reputation stem from the Québec province. It is a Québécois creation. This product is the result of the combination of three factors: characteristics related to the history of apple production in Québec; the subsequent development of cider production; and the innovation consisting of concentrating the sugars in the apple and juice using natural cold.

The concentration of sugars, by the interaction with natural cold in the juice or directly in the entire apple, is an innovation that the first ice cider producers and processors mastered and adapted to the specific characteristics of local geographical conditions and ambitious quality objectives.

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Definition and specific standards

“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.

Furthermore, the following specific requirements must be met:

  1. No chaptalization.
  2. No added alcohol.
  3. During the production of the ice cider, the use of artificial cooling is only permitted for purposes of malic precipitation and only if the temperature is not lower than -4°C.
  4. No artificial flavours or colours.
  5. Ice cider producers must cultivate the apples required for the production of this alcoholic drink. However, holders of a manufacturer’s license can produce ice cider using a maximum of 50% of apples that they did not grow.
  6. Ice cider can be infused artificially with carbon dioxide provided that the volume of dissolved carbon dioxide per volume of finished product is 1.5 to 2.5 or 3.5 to 5.5.
  7. The present regulation came into effect on December 4, 2008.