Categories of the cider competition
Description of the competition categories
Natural cider
Ciders produced mainly in Asturias, the Basque Country, Galicia and Cantabria. Cider made from 100% fresh juice of cider apples, unfiltered and unpasteurised, with carbon dioxide and sugar content exclusively of endogenous origin. The volatile acidity must be less than 2.2 g/l of acetic acid.
Dominant acidity
Cider made from 100% fresh apple juice from cider or dessert apples. Although the outstanding characteristic is the fixed acidity, these are ciders that can be elaborated using techniques such as clarification or filtering. Low carbonated level ciders (maximum 1.5 bars), which can be exogenous in origin.
Dominant bitterness
Cider made from 100% fresh cider apple juice. The most notable characteristic is the bitterness. Ciders with high tannin content. Generally made with bittersweet apples. Produced mainly in Great Britain (Somerset or Herefordshire), Normandy, Brittany, etc., but also in other places where this type of apple is used (often from France or Great Britain).
Premium sparkling ciders
Cider made from 100% fresh apple juice from cider or dessert apples. Ciders made by the traditional, ancestral or Charmat method. Endogenous carbon dioxide, not added. Forced carbonation is not allowed.
Perries
Ciders made with pear, either still or sparkling. Perry made from 100% fresh dessert or perry pear juice. Endogenous or added carbon dioxide.
Flavoured or Blended
These are blended ciders: apple/pear with other fruit/spices. Apart from apple or pear, other elements have been added such as flowers (elderberry, etc.), herbs (hops, etc.), fruits (berries, etc.) or vegetables (cucumber, bell pepper, etc.).
Modern
Modern production ciders where the use of concentrated juice is allowed, along with water, sugars, aromas or other sweeteners added after fermentation, and forced carbonation.
Dessert
Ice, fire or other techniques in which the must has been reduced and then fermented. Sweet apple or pear ciders, whose sugar is exclusively residual (not added). May contain low carbon dioxide level (maximum 1.5 bars.).
Open category
Everything that does not fit in the other categories.