Currently a Botnia Ice Cider is described as a sensorially sweet wine produced using the unique fruit and climate of the Botnia Ice Cider region.
A baseline description provided by Masters of Wine Heidi Mäkinen and Mike Best compiled in the process of shaping Botnia Ice Cider reads as follows,
"Mid-level mahogany colour. Pure, relatively intense ripe apple character alongside floral notes such as jasmine and honey suckle. In barrel aged examples also gentle spice and tertiary notes of brown sugar and praline nutty hints. The flavours follow the nose, with a mealy character, moderate phenolic grip and pronounced intensity. Full-bodied with pronounced sweetness, sometimes almost luscious. Very bright, balancing high acidity and a typical abv of 7-8%. Lingering length showcasing a good balance between intense flavours, sweetness and high acidity."
The producers behind Botnia Ice Cider have agreed on production standards that take their inspiration from the original Canadian and Quebecoise protected status for ice cider but expands on them to make room for future development of the category and a wider range of expressions.
A Botnia Ice Cider or apple ice wine contains or uses,
1. No chaptalization;
2. No addition of alcohol;
3. No artificial apple juice or grape must;
4. No additional flavors or coloring;
5. No concentration of sugars by methods other than natural cold. Concentration meaning either cryo-concentration, defined as freezing of apple juice; or cryo-extraction, defined as fruit harvested frozen from the apple tree;
6. No chemical stabilizers other than permitted levels of SO2 as set out by the EU for cider;
7. No pasteurization;
8. No concentrated apple juice other than that produced according to protected status rules, regardless of origin, whatsoever;
9. 100% apples cultivated within the boundaries of the protected status by the producer of the ice cider or by an apple grower within the boundaries of the protected status.
10. 100% apple varieties as listed in the protected status.
In addition
- Ferments or final blend starting at a minimum 20 Brix sugar content.
- No residual sugar minimum.
- If the wine is dry the term “dry” or its Swedish and Finnish equivalents “torr” or “kuiva” must be prominent on label.
- ABV between 2 and 11%
- The pressing and/or concentration of sugars in the fruit using natural cold, fermentation and preparation and bottling of ice cider occur at the site of production within the protected status area.
The terms of the protected status must be given in its full phrasing when labelling, either through use of the emblems as included in the protected status regulations or using the entire text of the protected status or both. Equivalent acceptable terms in Swedish, Finnish or English, "Botnia Iscider", "Botnia Jääsiideri", "Botnia Ice Cider".
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