Raw Cider: what it is and why it is conquering palates
, 1 min reading time
So, what does “raw cider” mean? Find out why this dry cider, with no added sugar and natural fermentation, is winning over consumers looking for pure flavor, lightness and authenticity.
When we talk about “raw” cider, it is natural that doubts arise. Is it stronger? More bitter? Less sweet?
In fact, the term “brut” — or brut, as it is called in French — comes from the world of sparkling wines and is used to indicate a low residual sugar content. In other words: a dry cider, with a more direct, elegant and natural flavor.
🍏 Less sugar, more fruit expression
Unlike many industrial ciders, which are artificially sweetened or flavored, raw cider is fermented all the way through, allowing the natural sugars in the apple to turn into alcohol.
➡️ The result? A fresh, dry drink with a more adult profile, ideal for those who enjoy dry white wine or natural sparkling wine.
🌱 Pure flavor and more lightness
With less sugar, raw cider also tends to have fewer calories — which makes it an interesting option for those looking for a light, conscious drink that respects the true flavor of the fruit.
🧀 Perfect for pairing
Its dry profile makes it very versatile at the table:
✔️ Goes well with grilled fish, seafood, soft cheeses and vegetarian dishes.
✔️ It is also an excellent option as an appetizer.
🥂 The Alvora Altitude
At our Alvora Altitude, we use hand-picked mountain apples and let fermentation do its work, without taking shortcuts. It’s a cider made with time, respect, and intention — and with a straightforward flavor that surprises.
📌 Try it. It's different. And it might be exactly what you're looking for.