
Charmat Method
We manually select the best apples. We grind, crumble, press them and extract the most precious element: the juice.
The apple-must is placed for fermentation first into vertical steel tanks and then into isobaric autoclaves.
Thanks to the presence of natural froth, we obtain a sparkling cider. We never make use of carbon dioxide.
After filtration, the next step is bottling.
This method allows us to obtain full-bodied ciders, quite alcoholic but still light.
Come and taste our ciders produced with Charmat method > Allegro, Con Brio, Bollicine Bio, Contadino Bio