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Floribunda Cider Variations Süditrol Apfelcider

$32.00

4 in stock

Vintage: 2021
Region: Alto Adige, Italy
Viticulture: Organic
Apple varieties: Weirouge and Topaz

Floribunda Cider Variations Süditrol Apfelcider is the fall season trapped in a bottle. Wonderful rip apple notes intermingled with spice notes and dried floral aromatics. Dry and crisp, with flavors of baked apple, cinnamon, and toasted sourdough bread.

Song: Thursday by Morphine

Additional information

NATTINESS

Natty

FRUIT

Dried Fruit, Yellow Apple

BODY

Light-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

Under 10%

OAK

Neutral Oak

SWEETNESS

Fruity & Dry

SULFUR

Zero Sulfur Added

SERVING TEMP

Chilled Whites and Rosés (48°–52°)

VEGAN

Vegan

IMPORTER

Natty Wine

4 in stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Floribunda Cider Variations Süditrol Apfelcider

Floribunda Cider Variations Süditrol Apfelcider is the fall season trapped in a bottle. Wonderful rip apple notes intermingled with spice notes and dried floral aromatics. Dry and crisp, with flavors of baked apple, cinnamon, and toasted sourdough bread. Organic Weirouge and Topaz apples are macerated for 3 weeks and fermented dry. The cider does see a brief period in oak. Refermented in the bottle with estate-grown apple juice. Bottled with fining and no sulfur addition.

About Floribunda Cider Variations

There are many aspects of Floribunda’s cider variations that make them stand out. Still, it’s their location in the Alps and their use of dessert apple varieties, as opposed to traditional cider apples, that truly separate them from the crowd.

Apple farmer-turned-cidermaker Franz Egger grew up in Salorno on the same farm he still produces fruit with to this day. His parents purchased the property in 1959 and decided to start from scratch and raise Gravenstein (Danish origin) and Jonathan (American origin) apple trees in the palette training system.

In 1994, Franz was granted his father Anton’s green light to go organic on a small parcel of the orchard. After Anton had passed in 2001, Franz took over operations at the farm and converted the entire property to an organic-certified facility. With a deep understanding of fermentation, Franz started to make cider experiments from the late 80s onwards, but they didn’t release their first cider to the public until 2003. In 2013, Franz went through and grafted all their planted rootstocks exclusively with fungus-resistant dessert apple cultivars that allowed him to reduce the amount of organic-approved foliar spray treatments. These cultivars all share a gene from a Japanese crabapple variety: Malus floribunda.

Most of Floribunda’s apple production gets harvested in September and October for the BioSüdtirol organic coop, but the apples used for Floribunda’s ciders are left on the tree to mature until late October to ensure colder weather for longer fermentations. Besides seeking the complexity of sugars and yeasts assisted by the maturity of the apples, they also made this decision to avoid using temperature control in the cellar during fermentation. Indigenous cider apple varieties typically go through three to five months of fermentation. Dessert apples however can go through a fiery fermentation of just one week if the cidermaker is not careful with the high cellar temperatures of August and September. They also do not put their ciders through keething because Magdalena and Franz find that it weakens the aromatic evolution. In October and November, Floribunda’s cellar maintains a constant low temperature and manages to keep the apple fermentation rolling for two to three weeks.