The cider market is expected to reach $6.47 billion in Europe by 2026 and $8.9 billion by 2034. Leading producers are the UK and Ireland, followed by France and Spain. Italy is also growing rapidly, thanks to the boom in artisanal mountain cider, particularly in Alto Adige.
Alto Adige dominates the Italian cider market, with a production share of over 70%. The region’s cider is made using local apples, without added sugars or artificial aromas, and is protected by the Alto Adige Quality Mark. This mark ensures that the cider is produced according to traditional methods and meets high standards of quality, with a focus on showcasing the region’s unique apple varieties, such as the Golden Delicious, Renetta, Granny Smith, Bella di Boskoop, and Topaz. The production process involves careful selection and hand-picking of apples, followed by washing, grinding, and soft pressing to extract the must, which is then fermented in steel tanks at controlled temperatures to preserve the delicate aromas and flavors of the apples.
Cider production involves selecting and washing apples, then grinding them to obtain a homogeneous pulp. The pulp is then softly pressed to extract the must, which is transferred to steel tanks for alcoholic fermentation. To achieve the typical effervescence, producers often use the ancestral or classic method, where the cider is refermented in the bottle, or the Charmat method, where it is left in contact with its own yeast to develop complexity and finesse.
Some notable producers in Alto Adige include the Egger family, who produce the Floribunda line, and the Sidreria Maffei, which offers elegant and refined ciders. Giorgio Maffei’s Iduna cider, made with local apples, has a perlage comparable to that of spumante and champagne. The Iduna cider is a sign to the region’s ability to produce high-quality, sophisticated ciders that can rival those of other renowned cider-producing regions.
Other producers, such as Peter Sipz’s Sandwiesen-Hof and Paladeus, offer a range of ciders, including monovarietals and modern, fruity ciders. Paladeus produces a cider called Cider 1979.
Alto Adige’s cider has become a popular ingredient in local mixology, used to create twists on classic cocktails. It is often paired with local ingredients, such as gin, mountain honey, and fresh apple juice, to create refreshing and naturally gluten-free drinks, like a summer cocktail. The combination of cider with other local ingredients results in a unique and authentic flavor profile, with the cider adding a touch of sweetness and acidity to the drink.
In Bolzano, bars like the Grifoncino Cocktail Bar and the Laurin Bar offer cider-based cocktails, such as the Alpine Orchard, which combines gin, fresh apple juice, and cider. The Luna Bar’s barman, Aron Guerra, has created four cider-based cocktails, including the Smoking Sider and the Gin Sider. These cocktails showcase the versatility of cider as an ingredient, with its unique flavor profile and acidity making it an ideal base for a wide range of drinks.
As the cider market continues to grow, it will likely lead to more innovative products and uses for cider in the future, particularly in mixology, where its unique flavor profile and versatility make it an attractive ingredient for bartenders and cocktail enthusiasts. The growth of the cider market will also likely lead to increased interest in traditional cider-producing regions, such as Alto Adige, where the combination of unique apple varieties, traditional production methods, and innovative approaches to mixology results in a truly unique and authentic product.
They are experimenting with different flavors and ingredients, such as the combination of cider with gin, mountain honey, and fresh apple juice, to create unique and refreshing drinks. The use of local ingredients, combined with traditional production methods and innovative approaches to mixology, results in a truly authentic and delicious product, with the cider adding a touch of sweetness and acidity to the drink.
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