Apple cider

APPRECIATED IN EVERY MOMENT OF THE DAY

Cider is a beverage perfect to drink in every time of the year, with nice or bad weather. It is suitable as cocktail and it goes well with meals and desserts. It has a low alcoholic content 7,5% and it can be consumed every time thanks to its nice fresh fragrance and to its sharpness resembling a brut spumante

BELOVED IN ALL EUROPE

Apple wine is known as Apfelwein in Germany, French call it cidre, English and Irish cider, Spanish cidra , and Italian sidro.

For its production apples with high content in tannins are used. After pressing the fruits, juice is released and ferments at low temperatures so that it can develop its natural aroma. Before completing the fermentation process, air circulation is blocked to allow the formation of carbon dioxide. After that, cider is ready for tasting and bottling.

A SPARKLING AND FRUITY DRINK

In South Tyrol, original region from which the Gschleier family comes from, cider was scarcely known, whereas in Italy it was very popular. During the Fascist Era its consumption was forbidden. It was only during the 90’s that it was rediscovered and included within Italian favourite beverages.

One day a Tuscan winemaker friend suggested to son and father Gschleier to try to produce this special beverage. After renting a press, they worked open air and started to press their own apples until reaching 400 liters of juice, later fermented in barrel. After 30 days the apple wine was ready for tasting. What an amazing flavour! That fruity wine got us enthusiastic for the full flavour even if the production was random and the product was not mature. However, this was the first step that was needed before being able to produce the sparkling cider that starting from 2005 we were able to produce thanks to some professional advice by experts.