The aspiration is clear from the name. In his Paladeus Applesecco, Hubert Bonell has created a cider with the South Tyrolean seal of quality, which has a flavour and sophistication to rival other sparkling wines.
“Traditional bottle fermentation gives the cider the balanced aroma and fine perlage that are essential here”, relates Hubert Bonell, who allows his cider a full three years aging on the lees. This, in turn, retains the fresh fruitiness of the apples without pushing them into the background.
Likewise, the quality of the raw materials, in other words the sweetness of the apples, is evidently crucial. The mild climate and abundant sunshine of Auer/Ora in the south of South Tyrol provide perfect conditions for this.
“The thing that motivates me every day is the cool team behind Paladeus, the enjoyment we get from our work and the challenge of producing something special with each new cider”, says Bonell. Consistently high product quality is their chief priority, and they currently supply 33 cl and 75 cl bottles that can be served as bubbling aperitifs, welcome drinks at stylish receptions or as a refreshing accompaniment to any celebration.
As with any small artisan business that sees itself as a manufactory, all this is only possible if the producer is creative, quick-witted and can react swiftly to rapidly changing conditions. Yet, at Paladeus, they take a relaxed approach to the challenge. As Hubert Bonell sees it, “It’s not a given that everything will always go wrong.”
Traditional bottle fermentation gives the cider the balanced aroma and fine perlage that are essential to Applesecco.