Interview with Italian Apple Cider Producers: Optima Cervisie

Who is Optima Cervisie and What is Their Story?

Optima Cervisie was born as a consultancy brand in the craft beer world. A brand created by myself to highlight the specificity of consultancy in the beverage world. Meanwhile, a dream in the drawer (producing cider) gradually became more feasible, until, in agreement with my wife and children, we decided to embark on this new adventure, alongside our consulting business. We have many development ideas, all tied to very clear objectives.

What Are the Characteristics of Your Cider and How Is It Different from Other Types of Cider?

Lord Xiros cider is a dry, fruity, fragrant cider with a fresh and pleasant acidity. It is a clean cider, without “wild” notes, light but at the same time complex. It stands out for its versatility in pairings and in mixology preparations. It is an entry-level cider, important for piquing interest and introducing consumers to this wonderful world of fermented apple and pear beverages: ciders and perries!

Can Enthusiasts and the Curious Visit Your Cidery?

We started as merchants. We have our cider produced by the BSA brewery in Vercelli, thanks to their collaboration and that of the Kauss brewery, the project came to life! Bureaucratic and production obstacles (the 50ml bottle format is uncommon in the beer world) were numerous. We designed and composed the apple juice thanks to Az. Agr. Bargiolina which has several varieties of apples excellent for making our cider.

What Apples Do You Use to Produce Your Cider?

Lord Xiros cider had to be fresh, fragrant, and pleasant. Granny Ramsey Smith apples make up the majority, along with a percentage of very fragrant red summer apples and other small quantities of typical apples from our area to add fragrances and support the aromas.

How Is Your Cider Received Nationally and Internationally?

Our cider has just entered the market, and the first responses are very positive. People like it because it is not the usual sweet cider; it is well-liked because it pairs well with Piedmontese traditional dishes, our cheeses, appetizers, and it is a valid alternative base for cocktails.

How Do You See the Cider Market Today?

The cider market today suffers from a lack of product culture. Culture that was present in Italy but almost eradicated by laws to promote cereal development. Culture that remained latent in the Piedmontese and Trentino valleys, also due to the influences of neighboring countries. At the moment, there is a lot of curiosity and desire to rediscover products related to apple and pear fermentation, and if they meet the tastes of Italians, they will have their deserved success. Currently, most proposals come from abroad and are not always easy to approach. Italian ciders produced by real cideries often reflect products from abroad with more niche than mass distribution.

Is There Room for Innovations and to “Reinvent Cider” in a Modern Way?

Yes, there is a lot of room thanks, in my opinion, to the preparation that producers can have on fermentations. Preparation that has made the growth of the brewing sector possible. This is because producing a clean and pleasant fermented beverage is not only related to the recipe but comes from the care taken in production and the management of raw materials and yeast.

This situation is not always culturally present in the wine world, as the level of alcohol produced by wines offers greater protection to the products themselves from external contamination.

In a Country Like Italy Where Wine Dominates, Is Cider a Niche Beverage?

At the moment, yes, but it can easily fit between wine and beer as an alternative in our territories. This is because it has a millennial history that started more than 6000 years ago alongside beer and wine. Just because we lost the culture (which the Romans helped spread with their empire) in the last 50 years does not mean it cannot be recovered.

Cider Drinker Profile: Who Is the Cider Lover According to You?

In Italy, at this moment and based on my personal statistics, we have two types of people: the first frequents vegetarian or vegan restaurants that allow them to combine different ciders during the meal, paired with the dishes ordered; the second has or had grandparents who allowed them to know this wonderful beverage from an early age, often importing it from France or Austria.

With Lord Xiros cider, I would also like to reach the third category, those curious people, looking for a novelty (on the recent Italian scene) or looking for a tasting journey that offers them culture and history, both ancient and local, of the territory where cider is born.

Do Young People Today Drink Cider?

At the moment, not many in Italy. The beverages offered are either very sweet or “difficult.” To appreciate it, a curiosity and basic cider culture are necessary, leading to seeking and choosing products. Let’s remember that not long ago, Guinness pubs always offered cider on tap as an alternative. This situation allowed, in a group of young people, everyone to be involved in the convivial moment.

Cider and Craft Beer: Competition and Rivalry or Do They Get Along?

They are not rivals at all; they are alternatives or even complementary. The barrel in which cider has matured will provide very pleasant aromas to a beer brewed specifically and placed inside it after the cider.

Additionally, the aromas and flavors of cider evoke different sensations from those of beer, allowing a convivial moment where both beer and cider are consumed to be pleasantly enjoyed with the people present.

Where Can You Buy Lord Xiros Cider?

We started sales in September 2022; the best way to be intrigued and buy it is by contacting us through the site www.lordxiros.it.