Thessaly, a region renowned for its fertile plains and diverse agricultural produce, has recently gained recognition for its burgeoning cider production. With an abundance of apple orchards, particularly in areas such as Pilio (Pelion) and Almyros, Thessaly provides an ideal environment for crafting high-quality cider. The region’s focus on traditional farming methods and sustainable practices further enhances the quality of its apples, which serve as the foundation for its exceptional ciders.
The cider production process in Thessaly begins with the careful selection of apples, often sourced from local orchards. Popular apple varieties include FirikiPilio, known for its sweetness and aroma, and other crisp, tart varieties that balance flavors in the final product. Once harvested, the apples are washed, crushed, and pressed to extract their juice.
Fermentation is a critical stage in cider production, where natural or cultivated yeasts convert the sugars in the apple juice into alcohol. Thessalian cider makers often experiment with fermentation techniques, including wild fermentation, which uses naturally occurring yeasts to develop complex and distinctive flavour profiles. Some producers age their ciders in oak barrels, adding depth and character to the beverage.
Many Thessalian ciders are crafted in small batches, emphasizing quality and artisanal craftsmanship. Some producers also incorporate local herbs or honey to create unique variations that reflect the region’s culinary heritage.
The growing cider industry in Thessaly not only highlights the region’s agricultural strengths but also offers a refreshing addition to its rich tradition of beverages, attracting both local and international connoisseurs.