How is South Tyrolean apple juice produced?
The ideal climate with warm days and cool nights as well as careful cultivation bring forth high-quality raw material: juicy, crunchy, aromatic apples. The ideal basis for any apple juice producer.
After the harvest, the producers chop up the apples in an apple mill and gently press them. This causes the natural fruit juice to seep out. Naturally cloudy South Tyrolean apple juice is not filtered, but it is pasteurised: the producers make the apple juice more durable by heating it up to approx. 80 degrees Celsius for a short time. Afterwards, it is filled in bottles. These are usually green in order to protect the juice against incident sunlight.
By the way: the original South Tyrolean apple juice contains no additives whatsoever but is chock-full of goodness, giving it the rich, intense flavour that we all know and love.