South Tyrol, a name redolent of fresh apples, whole crates full. Red-cheeked, full of sunshine, on the way to becoming a compote, cake or juice. That is the way it has always been. And always perfect. Can you improve on perfection? That is our endeavour with our new approach.
We treat apples like princesses. We know they have potential and we know how to develop it. As a reward, they present us with new heights of enjoyment.
We treat apples like princesses. We know they have potential and we know how to develop it. As a reward, they present us with new heights of enjoyment.
The realm of the apples
After a varied summer, the time has come. As soon as the days become shorter than the nights, we take our picking bags and head for the orchards.
In many places on the steep slope, you have to be careful to keep your balance so that you do not roll down the slope like a stone you have loosened. The tractor driver in particular, who distributes and collects the large crates, must have experience of such work. Expert eyes and expert hands seek the best apples on the trees. Not all of them are picked, only the completely ripe ones. A quick twist and the apple comes loose and goes into the bag and then into the crate.
After a varied summer, the time has come. As soon as the days become shorter than the nights, we take our picking bags and head for the orchards.
In many places on the steep slope, you have to be careful to keep your balance so that you do not roll down the slope like a stone you have loosened. The tractor driver in particular, who distributes and collects the large crates, must have experience of such work. Expert eyes and expert hands seek the best apples on the trees. Not all of them are picked, only the completely ripe ones. A quick twist and the apple comes loose and goes into the bag and then into the crate.
From apple to juice
A few hours after the harvest we start to process the fresh apples – a quality criterion we set great store by. First, the mountain apples are checked again for quality before they are washed in clear water and then crushed in a mill. The master’s art begins when the mash is gently squeezed against the wall of the press.
We employ various methods which have a positive influence on the freshness and aroma of the naturally cloudy juice released. In all cases slow is beautiful. The sediments need time to sink slowly to the bottom and separate from the juice – a natural filtering process, which we carefully observe.
A few hours after the harvest we start to process the fresh apples – a quality criterion we set great store by. First, the mountain apples are checked again for quality before they are washed in clear water and then crushed in a mill. The master’s art begins when the mash is gently squeezed against the wall of the press.
We employ various methods which have a positive influence on the freshness and aroma of the naturally cloudy juice released. In all cases slow is beautiful. The sediments need time to sink slowly to the bottom and separate from the juice – a natural filtering process, which we carefully observe.
And into the bottle
Before the juice is bottled, it is heated to aid preservation. And that’s it! Honest: Our attractive slim glass bottles contain nothing but our apple juice from the mountain.
But there are some things we keep to ourselves: our long years of experience, our knowledge of the fruit, the varieties and their characteristics. All that plays an important role – and remains our little secret.
Before the juice is bottled, it is heated to aid preservation. And that’s it! Honest: Our attractive slim glass bottles contain nothing but our apple juice from the mountain.
But there are some things we keep to ourselves: our long years of experience, our knowledge of the fruit, the varieties and their characteristics. All that plays an important role – and remains our little secret.
