Golden Russet—the backbone of La Sainte Terre—provides beautiful acid; Mcintosh offers signature floral aromatics; while a blend of bittersweets—Yarlington Mill, Chisel Jersey, Dabinett and Wickson Crab—lends tannic structure and frames the palate. Slyboro ferments each varietal separately and blends afterward, allowing for meticulous control over their balance of acid, tannin, astringency, sugar and aromatics.
Slyboro back-sweetens La Sainte Terre with its award-winning Ice Harvest ice cider, and won honorable mention for in the Best in Show category at the Great Lakes International Cider and Perry Competition for this delicious treat. Rowan Imports recommends pairing La Sainte Terre with creamy or salty cheeses, pork, chicken, cream sauces and dark chocolate, and serving at just under room temperature. Cheers!