
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