Apple juice, zenith of the fruit
Apple juice, asset of Northern Italy and its culture. A gem of a fruit juice that evokes a long tradition and the passion shown by the Italian people towards their land.
Although many regions cultivate extensive apple orchards, 60% of Italian apples are grown in the Trentino Alto Adige region, at around a thousand metres above sea level, following the strict rules of integrated pest management (putting up bird boxes, hedges, dry-stone walls and so on). There are a great number of available apple varieties, all deliciously fragrant and producing superb juices. The apple growers’ work begins with the selection of the branches in December and continues right through to hand-picking the fruit from August to October.
Genuine apple juice is produced in the traditional “masi” farmhouses using presses. Pressing is followed by pasteurization, ensuring the preservation of all the natural nutrients and flavours of the apple. With a distinctive taste, it is also an excellent source of protein, fiber, minerals (potassium, sulfur, phosphorus, magnesium) and vitamins (C, PP, B1, B2, B3, A).
Prince among the various kinds of Italian juice, it makes a refreshing drink, but apple juice can make a cozy break when drunk warm with a little cinnamon.