Neige Apple Ice Wine
“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:
No added alcohol.
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.
No artificial flavours or colours.
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.
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.
The present regulation came into effect on December 4, 2008.