Apple juice, fruit apogee
Apple juice. cultural heritage of northern Italy. A jewel among fruit juices capable of evoking a long tradition and the passion shown by Italians towards their territory.
Although many regions cultivate large fields of apple orchards, 60% of Italian apples are produced in Trentino Alto Adige, around a thousand meters high, following the strict rules of integrated pest control (inserting boxes for birds, hedges, walls of dry stone and more). Here there are numerous varieties available, all aromatic and capable of giving excellent juices. The work of the growers starts from the selection of the branches in December up to the hand-picking of the fruits between August and October.
The authentic apple juices are made in the typical "masi”Through press and press. Pasteurization follows the pressing, guaranteeing the permanence of all the characteristic nutritional and aromatic elements. The intense taste also brings an excellent supply of proteins, fibers, mineral salts (potassium, sulfur, phosphorus, magnesium) and vitamins (C, PP, B1, B2, B3, A).
Prince of the variegated Italian juices, apple juice is a refreshing drink, but also an intimate relaxation break if consumed hot with the addition of cinnamon.
