Gloucestershire Cider is a traditional cider prepared by fermentation of locally grown cider apples with up to 25% perry pear juice, exhibiting rich appley flavours with marked astringency and a balance between sweetness and bitterness. The cider is produced entirely within the County of Gloucestershire using traditional, local apples and pears which give the cider its unique fruity flavour supported by characteristic bitterness and astringency.
Only juices from locally grown varieties of traditional cider apples and perry pears are used to produce cider in Gloucestershire.
Method of production
Fruit is pressed to obtain the juice. The sugar content and acidity is then adjusted as required. The juice is fermented naturally or using cider yeast for a period of up to 3 months The cider is then racked off and matured for up to 6 months. The final product is then filtered, centrifuged and or clarified.