The 2023 vintage of Floribunda's Apfel Cider is a rare and limited offering from the small family-run estate in Salorno, South Tyrol, Italy. Produced by Franz Egger and his daughter Magdalena, who have been making cider since the early 2000s using fruit from their organically grown orchards, this cider showcases their commitment to organic practices and sulfite-free production. For this vintage, the blend is made up of 30% Topaz apples fermented in oak, 20% Topaz fermented in stainless steel, an

At a Glance

• Origin: Alto Adige, Italy
• Varietal & Type: Apple Cider
• Vintage: 2023
• ABV: 7%
• Vineyard Soil: Alpine mountain soils in South Tyrol
• USNW Classification: Natural

Tasting Notes & Pairing

• Profile: f fresh apples, apple skins, lemon zest, a hint of honey, candied peaches, and a subtle pastry dough note from the yeast
• Food Pairing: Appetizers, light salads, cheese boards, casual sipping.
• Serving Temp: 40-45°F (Cold)

About the Winemaker

Floribunda, based in Salorno in Italy's South Tyrol (Alto Adige), is an organic apple cider producer run by Franz and Theolinde Egger with their daughter Magdalena. The brand name comes from Malus floribunda—the Japanese wild apple whose fungus resistance was bred into their orchard trees. What began with Franz's first experiments in the 1980s has become a celebration of fermentation and nature.

While Anton (Franz's father) still held the reins, the family grew interested in organic agriculture and explored fermentation during years in Ecuador and Cape Verde. Franz's passion for experimentation was unstoppable—after presenting first cider trials to friends and family at their 1992 wedding, he obtained commercial license in 2002 for a Gravenstein cider made following the classic method. Elderflower and quince ciders soon followed. In 2015, they took a big step forward to align production with their organic orchard philosophy, creating the Floribunda brand.

Farming & Cellar: The orchard has been certified organic since 1994, using scab-resistant varieties like Topaz and Gold Rush characterized by intense aromas and interesting sugar-acid balance. Since 2015, all Floribunda ciders are re-fermented in bottle, remain naturally cloudy, contain no added sulfites, and are 100% fruit. Fermentation occurs in stainless steel, barrels, and bottles using juice and/or crushed parts. Their co-fermented ciders—with elderflower, quince, and other fruits—remain on lees in bottle for aging potential.