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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.

TASTING NOTES: Deep gold, coppery reflections, slightly mahogany . On the nose; Caramelized apple, with notes of honey and dried fruits . On the palette; Fresh and rich attack. Nice balance between acidity, aromas of caramelized apples and candied black fruits. Finale is fresh . Less