Sidro di Mele 'B-side' Crocizia

The Apple Cider "B-side" by Crocizia is an original label, inspired by the great tradition of Northern France. It is indeed in Brittany and especially Normandy, that for centuries the custom of cultivating apples of many ancient varieties to make Cider has been passed down from generation to generation. Taking inspiration from this French specialty, Crocizia decided to produce some labels of Cider made with a method and a craft spirit. These are small productions aimed at lovers of this historic beverage, who appreciate its fragrant freshness and intense, dry, and immediate sip.

The "B-Side" is an apple cider that originates in one of the most innovative estates in Emilia. Crocizia is located near Parma, in a high hill area, characterized by an environment that is still unspoiled and rich in biodiversity. The property extends overall over 5 hectares, of which three are dedicated to vineyards and cultivated with the historic grapes of the area. Alongside wine production, the realization of quality Cider is pursued. The Cider "B-Side" is made from green-skinned apples grown in the pre-Apennine area of the Parma territory at an altitude of 500 meters. It involves the cultivation of different varieties of fruits, which, thanks to their complementary characteristics, give the Cider a good taste balance, maintaining a particularly fresh fruity profile, with a slightly acidic taste typical of green apples freshly picked from the tree. This characteristic becomes the stylistic signature of the Cider, which presents great smoothness and drinkability.

The Cider of Apples "B-side" from the Emilia-Romagna winery Crocizia is a niche specialty, produced for a clientele of enthusiasts of this typical alcoholic beverage from the northern regions of France. The "B-side" version is made using only and exclusively green-skinned apples of different varieties, with complementary taste characteristics. This choice allows for a more balanced and harmonious flavor. At the end of the apple pressing, the juice is fermented in glass carboys for a few weeks, using only indigenous yeasts. The spontaneous refermentation takes place in the bottle using the Ancestral Method and without the addition of sulfur, in order to maintain the integrity of the Cider. In the glass, the Cider appears pale yellow and light with a slight foam. The bouquet recalls aromas of white flowers, notes of freshly picked green apple, white-fleshed fruit, hints of yeast, and bread crust. On the palate, it is characterized by great expressive freshness and pleasantly acetic, and by a straightforward and juicy sip.