Floribunda "Cider Quince" #Cider
they are crushed and added to the must in fermentation, in which they macerate until the end of fermentation.
In the cider both quince and apple flavours are perceptible next to one another.
The quince's unique sweet fragrance complements the bouquet of the apples.
Region: Alto Adige
Ideal for: beer substitutes
"And why not try what worked for cocoa, yuca, coffee and grapes with our beloved apples back home?
After presenting our first trials of cider to friends and family at our wedding in 1992, Franz's delight in experimentations was unstoppable.
In the end, in 2002 a Gravenstein cider made following the classic method was ready for sale. Elderflower and quince cider soon followed.