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Production Methods

Charmat, Asti, Ancestral and Classic

Charmat Method

We hand-select the best and most suitable apples for the product we want to obtain. We grind, crumble and press them to extract the most precious part: the juice.

 

We ferment the apple juice first in vertical steel tanks and then in isobaric autoclaves.

 

We obtain a sparkling cider, thanks to natural frothing. No carbon dioxide is added to the product, as it develops naturally from fermentation.

 

 

After filtering, we proceed to bottling.

 

With this method we obtain full-bodied, fairly alcoholic but light ciders.

 

Taste our ciders produced with the Charmat method > Allegro, Con Brio, Bollicine Bio, Contadino Bio

Asti Method

We select, grind, chop and press the apples to extract their most precious part: the juice.

 

During the fermentation of the apple must, we close the autoclave to allow frothing to take place, thus giving the product the right amount of fizz.

 

We bottle the apple cider after filtering it.

This method allows us to produce light, frothy ciders with a low alcohol content, very drinkable and thirst-quenching.

 

Taste our ciders produced with the Asti method > Alpino, Dolomiti, In Rosa, Alpino Bio, Finissimo Bio, In Rosa Bio, Montanaro Bio, U’go Bio, Zingy Bio

Classic Method

We select only freshly harvested apples of the highest quality and with organoleptic characteristics that support the classic production method.

During remuage, the bottles are placed on bottle racks to allow yeast lees to collect on the bottle neck.

After disgorging, we obtain a brut apple cider, which is full, elegant, fruity with classy bubbles.

 

Taste our ciders produced with the Classic Method > Cuvèe

Ancestral Method

The choice of the ancestral method comes from the desire to offer a natural cider with great organoleptic complexity.

 

For this cider we use only apples of the ‘Renetta Canada’ variety, considered unique in taste and among the best for making juice.

 

We slow down and stop fermentation, thus preserving the sugar content. This allows fermentation to resume after bottling, without further addition of sugar or yeast.

 

We do not disgorge, in order to obtain a medium sparkling cider, naturally cloudy with yeast lees at the bottom. Here, too, we use our LuciaPaola yeast.

 

It rests for 8 months before being ready for consumption.

 

Taste our ciders produced with the Ancestral Method
> Renetta

We ferment the apple must in steel tanks. After filtering, we ferment it again in the bottle for 5 months by adding fresh apple juice and our LuciaPaola yeast.