EN
C 156/32
Official Journal of the European Union
3.5.2023
It is usually still, with a light, not very sweet taste that develops a harmonious balance between sharpness and bitterness, finishing dry.
It is distinguished by a strong apple aroma and flavour and the freshness it derives from its notable acidity.
It is sold as bottled cider or as cider packaged in suitable containers (barrels or carboys) for sale in drinking and eating establishments and for retail sale to the final consumer.
3.3.
Feed (for products of animal origin only) and raw materials (for processed products only) The traditional varieties used to produce ‘Sidra da Madeira’ are the apples ‘Barral’, ‘Cara-de-dama’, ‘Branco’, ‘Bico de melro’, ‘Da Festa’, ‘Domingos’, ‘Da Ponta do Pargo’, ‘Calhau’, ‘Focinho de rato’ and ‘Vime’ and, in some cases, the pears ‘Do Santo’ and ‘Tenra de São Jorge’.
The Madeiran farmers’ age-old practice of propagating and sharing genetic material from the trees and fruits with the best characteristics for fresh consumption and/or cider production means that other cultivated varieties of apple and pear are still grown, in particular the apples ‘Baunesa’, ‘Camacha’, ‘Espelho’, ‘Parda’, ‘Rajada’, ‘Reineta Tenra da Camacha’, ‘Santa Isabel’, ‘Ázimo’, ‘Amarelo’, ‘Amargo’, ‘Camoesa’, ‘De vinho’, ‘Ouro’, ‘Pevide’, ‘Rajado’, ‘Rijo’, ‘Riscado’ and ‘Serra’ and the pears ‘Santa Isabel ou de Santana’, ‘São João’, ‘Curé’ and ‘Pardas’, which are also used, although to a lesser extent, in batches destined for the production of ‘Sidra da Madeira’.
Because some producers sought, from very early on, to diversify their orchards with exotic varieties for fresh consumption, such as the apples ‘Golden’, ‘Fuji’, ‘Starking’, ‘Royal Gala’ and ‘Reineta’ and the pear ‘Rocha’, many of which were already found on the island by Vieira Natividade in 1947, these fruits can also be used in the production of ‘Sidra da Madeira’ if they are available on the holding or have been grown exclusively on the island.
The mixing or ‘blending’ of this wide range of traditional apple and pear varieties, and sometimes also other apple and pear varieties, which may be more or less sharp, bitter or sweet and are grown on the island, is what produces the richness of colours, aromas and flavours and the refreshing acidity which distinguish the ‘Sidra da Madeira’ produced in various localities on the island by the various different producers.
3.4.
Specific steps in production that must take place in the identified geographical area All the cidermaking stages, from production of the raw material, extraction of the natural juice and fermentation to ageing and preservation, take place on the island of Madeira.
3.5.
Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to Packaging of ‘Sidra da Madeira’ in bottles or suitable containers (barrels or carboys) for retail sale to the final consumer takes place on the island of Madeira in order to ensure that the specific colours, aromas and flavours of this natural (sometimes carbonated) cider are preserved, avoiding any oxidisation or contamination which may impair its organoleptic characteristics, and in order to guarantee full traceability of the product.
3.6.
Specific rules concerning labelling of the product the registered name refers to —
4.
Concise definition of the geographical area The island of Madeira.
5.
Link with the geographical area The application for registration of ‘Sidra da Madeira’ is founded on the link between its colour, aroma and flavour characteristics and marked acidity and, firstly, the wide range of combinations of fruit from traditional and other apple and pear varieties grown exclusively on the island of Madeira which are used to make it and, secondly, the soil and climatic conditions in the localities where the fresh fruit is grown.
The strong reputation of ‘Sidra da Madeira’ and its importance in the various localities on the island where it is made also contribute to the link.