Sidra Madeira PGI

Description: Sidra da Madeira is the fermented drink obtained from the natural juice of fresh apple (Malus domestica Borkh.) fruit and sometimes also of mixtures of apple and pear (Pyrus communis L.) from traditional and other varieties of these species, exclusively produced on Madeira Island, which is produced following a traditional or particular production methods of the island
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.
The “blends” or combinations of different varieties of fresh apples or mixes of fresh apples and pears transformed to produce Sidra da Madeira , make it to present different colours that can go from bright citrus to straw yellow, with orange nuances. It may either be turbid or clearer, when filtered.
It has a genuine and fresh aroma, which reveals a fruity character of medium to strong intensity, with clear notes of green apple, ripe apple, quince and/or citrus, forming a balanced and pleasant set.
Sidra da Madeira is usually still but can be carbonated (by addition of carbon dioxide), and its flavour is slightly sweet and light, which evolves showing harmony between its acidity and bitterness, ending up dry and standing out due to the strong presence of apple in the aroma and flavour and by the freshness granted by its unique acidity.