Today we will dive into a fascinating journey, following the path of the apple from its harvest to the creation of an irresistible apple cider. Cider is not just a drink, but an artisanal experience that marries delicious taste with health benefits. Cider has very ancient origins, traces of this drink can be found starting from ancient Egypt and present in all cultures, from the Arabs to the Normans.
It was also widespread in Italy. Unfortunately, it experienced its decline during the fascist era, when laws were enacted penalising alcoholic beverages below 7%, this to protect and wine.
In recent years, it is being rediscovered and enhanced. Thanks to its low alcohol content and being naturally gluten-free, it is particularly appreciated by young people.

1. Choosing apples

The first crucial step in the production of apple cider is the selection of apples. Opt for aromatic and flavourful apple varieties. The variety allows for unique flavour nuances and a balance between sweetness and acidity.

2. Apple picking

The first step is to pick the apples, at the right level of ripeness. Correctly ripened apples provide the maximum sugar and flavour content. Careful and respectful harvesting ensures a cider of superior quality.

3. Apple selection

The next step is the correct selection of the apples to be used. Normally, no prime fruit is used to make cider; even apples with aesthetic defects are fine as long as they are healthy, aromatic and juicy. The use of different varieties, properly blended, allows for unique flavour nuances and a proper balance between sweetness and acidity.

4. Apple pressing

The process starts with washing the apples, which have been previously sorted. These apples pass through a mill that crushes the apples into pulp. This pulp is fed into a press that separates the liquid part of the fruit from the fibre. The purity and freshness of the apple juice is the key to successful fermentation.

5. Fermentation

Fermentation is triggered either through the inoculation of yeasts or spontaneously by traces of yeasts in the skin of the apple.

‘Were Apples’, the cider house that turns Bargiolina juice into cider, performs a slow fermentation at a controlled temperature. This allows aromas and freshness of taste to be maintained and fermentation to be stopped easily. Fermentation can last from several weeks to several months, depending on the recipe and the desired result.

When the set parameters are reached, fermentation is stopped so that the yeasts do not consume all the sugars present and the cider remains dry. Fermentation is stopped with a filtering operation where the yeasts are separated from the juice.

Finally, our apple cider is ready to be enjoyed! Pour yourself a glass and enjoy the explosion of flavours, from fruity notes to subtle alcoholic undertones. This drink is not only a delight for the palate, but also offers health benefits due to its high potassium and antioxidant content.