Ice cider · organic

Zéro Absolu

Ice cider

Inspired by know-how from Quebec, our ice cider is made by freezing the finished cider, then recovering the concentrated fraction as it thaws. The method draws together the natural aromas and sugars of the fruit.

On the palate, it charms with rich notes of gingerbread and exotic fruit, balanced by bright acidity and a subtle salinity on the finish.

It is best enjoyed like a sweet wine, alongside foie gras or a lamb tagine with prunes, or simply on its own.

Strength: 12% vol
Serving: 8-10°C
Size: 50cl
Label: Organic · concentrated by the cold

€35.00 / bottle

Organic since 1967
Apples from the estate
Direct from the producer

Alcohol abuse is dangerous for your health. Enjoy in moderation.

Ice cider starts from a simple idea. When water freezes, it separates from the sugar. By exposing the liquid to cold, we recover a far more concentrated, denser, sweeter fraction.

At our estate, the cold comes into play once the cider has been made: freezing separates out the water, and the fraction concentrated in sugar and aroma is recovered as it thaws. It is a slow process, and it takes a great deal of cider for very little volume, which makes it the rarest in France. Each bottle requires a large quantity of apples for a small volume of juice, hence its rarity.

The apples come from our Valambray orchard, grown organically since 1967. The name comes from the cold: absolute zero is the lowest temperature there is, the one without which this cider would not exist.

For the full story, from Quebec to Normandy, read our article on ice cider. Storage: lying down, away from light. Once opened, refrigerate; aromas stay intact for several weeks.

Colour: Deep, dense gold.
Nose: Candied apple, honey, dried fruit.
Palate: Rich, on gingerbread and exotic fruit, balanced by bright acidity.
Finish: Long, on a subtle salinity.

Zéro Absolu is best enjoyed like a sweet wine: chilled, between 8 and 10°C, in a small glass. A short pour is enough, and the bottle lasts a long time.

Food pairings

Foie gras. The sweetness of the ice cider meets the richness of the foie gras, and the acidity cuts through it: an accord as precise as a Sauternes, with more lift.
Lamb tagine with prunes. The sweetness of the dish and its hint of spice echo the gingerbread and exotic fruit in the glass.
Tarte Tatin, apple tart. Apple on apple. The fruit in the glass extends the caramelisation of the dessert.
Blue cheeses (Roquefort, Fourme). The classic sweet-and-salty pairing. The sweetness holds up against the salt and bite of the blue cheese.
On its own, at the end of a meal. Well chilled, in a small glass. It stands on its own, like a sweet wine.