Country Canada
Region  Quebec City, Quebec
Farming Sustainable
Soil Sandy, clay and silty soils
Varieties Apples, Raspberries
Alcohol 5.2%

Tasting notes: Made using apples and raspberries, Cidre Intrus displays the soft bubbles and subtle fruit. Some say cider is more beer than wine, and while this may be true for some, the Intrus has a character that only the traditional winemaking process can give - acidity, fruit and a delightful fusion of flavors and versatility.

Winemaking Cider production begins with the choice of apples. Each variety of apple will give a different taste to the final cider, and brings its own characteristics of acidity, sweetness and tannins. In Quebec, the most popular variety for making cider is macintosh. Apples and other fruits are crushed into pieces and pressed, macerate for a few hours in order to tackle the bitterness, astringency or even develop the color of the apple. It's then placed in the clarification tank where it will rest for around ten days at 5°C. Alcoholic fermentation begins which allows the transformation of sugar into alcohol. Spontaneous fermentation is used in this method for Cider.

About the Producer
The Intrus cider house, located in Quebec, is the fruit of the work of four friends. Their philosophy is focused on living and 100% natural ciders. There is therefore no addition of inputs during production. Their product range includes ciders made only from apples, but also co-fermented with other fruits such as pears, plums, cranberries or even certain grape varieties.