International Cider Competition

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.

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).

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.

Ciders made with pear, either still or sparkling. Perry made from 100% fresh dessert or perry pear juice. Endogenous or added carbon dioxide.

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 production ciders where the use of concentrated juice is allowed, along with water, sugars, aromas or other sweeteners added after fermentation, and forced carbonation.

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.).

Everything that does not fit in the other categories.