Production

Domaine Lafrance ciders are all artisanal ciders, and their quality is markedly superior. We use premium grade apples that grow on the 12,000 apple trees lining our estate. Our equipment is state-of-the-art and used by some of France and Italy’s top winegrowers. Our stainless steel apple press is made right here in Québec. In addition, we grow over 20 varieties of apples, which when expertly combined, lend Domaine Lafrance ciders their trademark taste.

Every phase of the cider-making process is handled on the estate. Less transportation means reducing the risk of quality loss.

We start by picking the apples from the trees. The apples are then pressed and vatted. Fermentation follows, after which the cider is allowed to settle and is ultimately siphoned. The final phase involves bottling, corking, labelling… and enjoying!

The production process is basically the same for all ciders, except for ice ciders, where apples are picked frozen in January and pressed while still frozen. The winter frost “bakes” the apples, essentially giving them a baked-apple flavour. Also, pressing the apples when frozen yields a sweeter concentrated juice that gives ice ciders their distinctive taste.