Cider Protocols
Technical Materials
Bourbon Barrel Aged Style
To produce a cider with added complexity and “bourbon aged” oak characteristics.
DOWNLOADFruity Style
To make a rich, bright and fruity cider with added complexity and a good aromatic lift.
DOWNLOADFloral Style
To produce a boldly aromatic cider, with added complexity and floral character.
DOWNLOADChampagne Style
To make a luxurious cider, crispy with yeasty aromatics which goes through secondary fermentation in the bottle.
DOWNLOADNo/Low SO2 – Canned Cider
To produce a clean cider with good balance and complexity with minimal intervention using no SO2 and naturally derived products.
DOWNLOAD300+
Specialized products
200+
Employees
10.000+
Wine producers in 50 countries
10.000+
Application trials every year
FSSC 22000 ISO 14001, 9001 and 45001
Certified
100%
Part of the local winemaking communities
2M euros
Invested in innovation every year
