Sidra Madeira PGI

Description: Sidra da Madeira: The beverage obtained from the alcoholic fermentation of the natural must (first-pressed juice) from fresh apples (Malus domestica Borkh.), and sometimes from mix of fresh apples and pears (Pyrus communis L.), from traditional varieties and from other varieties of these species produced in Madeira Island and elaborated following the traditional production methods.
SSidra da Madeira is presented as a natural cider obtained exclusively by fermentation of the natural juice from the cutting, crushing, and pressing of various combinations of fresh apple fruits and sometimes also apples and pears, whose sugar and carbon dioxide contents are solely of endogenous origin, and can also appear as gasified natural cider, with effervescence resulting, in whole or in part, from the addition of carbon dioxide.
In general terms, Sidra da Madeira has: a minimum alcohol content of 5% (by volume at 20. ºC); a maximum fermentable sugar content of 15 g/l; a total acidity (in malic acid) of at least 3 g/l, possibly reaching 10 g/l; a maximum volatile acidity (expressed as acetic acid) of 1.8 g/l and a maximum total sulphur dioxide content of 200 mg/l, expressed as SO2.
Combinations of the varieties and species of fresh apples or mixes of fresh apples and pears used to produce SIDRA DA MADEIRA, make it to present different colours that can go from bright citrus to straw yellow, with orange nuances, and it may either be turbid or clearer, when filtered.
Sidra da Madeira is usually still but can be carbonated (by addition of carbon dioxide), not too sweet and light, and it unfolds, showing harmony between the acidity and bitterness, ending up dry and standing out due to the presence of apple in its scent and flavour, as well as to the freshness granted by its unique acidity.