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| Still cider |
| Once the juice is squeezed, it is put in fermentation vats during a few months. Then, the yeasts transform the juice’s sugar in alcohol. |
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| Traditional method |
| Traditional cider is made by a second fermentation in bottle. The bottles are placed in a riddling rack and being slightly rotated following a precise movement. Then comes the disgorging step: the removal of the residue accumulated below the cork. A “liqueur d’expédition” (dosage) is added to fill in the emptiness that was created. |
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The orchard Petit et fils, pioneers in the industry of apple transformation, cider and other derived products, are distinguishing themselves by the exceptional quality of their products.
Come and have a taste of our products!
Petit et fils orchard’s cider mill
Petit frisson |
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 Process |
To make 'Petit Frisson', the Petit family uses two natural methods: cryocentration and cryoextraction. The apples are stored until very cold weather arrives. At the end of December the apples are taken outside and exposed to cold winter winds. This method- cryocentration- is the concentration of cold temperature and traps the fruits natural water and sugar in itself.
Next, the frozen apples are pressed to extract the maximum amount of nectar. The nectar is put in barrels and exposed to strong winds against Mount St.Hilaire in order to insure a sufficient concentration and to obtain the level of alcohol needed. The magic happens during the freezing nights in the barrels. The water in the apples crystallizes and is then extracted in order to get the most concentrated nectar.
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The apple McIntosh, Cortland, Empire and Golden Russet
Depending on the harvests, the blend of apples to make Ice Cider can vary for a better balance.
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Level of alcohol 10%
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For your eyes only |
At first, 'Petit Frisson' offers a bursting golden robe. The liquor-like aspect of the product is noticeable by its consistency. |
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| Aromas |
Deep aromas of fresh picked apples. For the nose, after a few months kept in the bottle, those aromas develop and get more complex with a connotation of pineapple, apricot and vanilla. For the mouth, 'Petit Frisson' offers a pleasant acidity which balances the apple's concentrated sugar in the cold. Even though we tend to compare the Ice Cider with the Ice Wine, because of the similarities in the processes, the balance of sugar and acidity of the Ice Cider is very particular, versatile and delectable. |
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| From the kitchen |
In the Monteregie region, Chefs in restaurants introduce Ice Cider with foies gras, strong cheese and deserts. It is also tasted with dark chocolate to find the unique sugar-acidity balance of the Ice Cider. It can also be served alone, as an aperitif or digestive. |
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| Size |
375 ml (200 ml and 500 ml are also offered on demand) |
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| Its charm |
2007 Grande Or
Coupe des Nations, Festival de la Gastronomie de Québec
2007 Silver Medal
Sélections Mondiales des Vins SAQ
2006 gold Medal
Coupe des nations, Festival de la gastronomie de Québec
2006 Silver Medal
Finger Lakes International wine Festival competition
2005 : Gold Medal
Coupe des nations, Festival de la gastronomie de Québec |
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Gift packages |
| Come visit us to see our personalized gift packages |
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Fiche imprimable du produit (PDF)  |
| Cliquez ici pour télécharger le document » |
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