Production Methods

metodi di produzione

Production Methods

Bollicine bio

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


Asti Method

We select, grind, crumble, and press apples to extract the most precious element: the juice.


During apple-must fermentation we close the autoclave, so that the froth develops as a result of fermentation. That’s how the product becomes properly frizzy.


After filtration, we bottle apple cider.

With this method, we can produce light and frothing ciders, with a low alcoholic content, pleasantly drinkable and thirst-quenching.


Come and taste our cider produced with Asti method > Alpino, Dolomiti, In Rosa, Alpino Bio, Finissimo Bio, In Rosa Bio, Montanaro Bio, U’go Bio, Zingy Bio

Melchiori Cider: Cuvèe

Classic Method

We select only high-quality apples, those with proper organoleptic features suitable for the Classical method.


Apple-must is placed into large steel tanks for fermentation. After filtration, we place it into bottles for a second fermentation that lasts 5 months. Our fresh apple juice and LuciaPaola yeast are added to the product.

During remuage the bottles are placed on the pupitres in order to make the yeast slide towards the bottle neck, which is facing downwards.


After disgorging, what we obtain is a brut apple cider, forceful, elegant, fruity and with high-class bubbles.


Come and taste our ciders produced with Classical method > Cuvèe


Ancestral Method

Our desire to meet the expectations of those looking for a natural cider, with high organoleptic features, led us to the Ancestral method.


To make this cider we use only “Renetta Canada” variety, unique for its taste and perfect to produce juice.


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


Disgorging does not occur because we want to obtain a moderately sparkling cider, naturally turbid, with lees on the bottom. We use our yeast LuciaPaola.


This cider ages on lees for 8 months before it gets ready for consumption.


Come and taste our ciders produced with Ancestral method > Renetta