The apple juice is made from freshly harvested fruit. Pressing usually takes place in November once the harvest is complete. This is the only way to achieve outstanding juice quality, which clearly stands out in comparison to juices made from stored fruit. A part of the pulp remains after the pressing process. This accounts for the natural turbidity and causes, among other things, a higher proportion of antioxidants than in filtered juices. After pressing, the juice is left to stand, the trub settles and the remaining juice is bottled naturally cloudy without additives. Gentle heating to 78 °C and the high acid and sugar content guarantee shelf life.
In addition, part of the juice is fermented and made into sparkling cider. Due to the gentle and long fermentation, the cider is particularly creamy and fruity and is very digestible due to the naturally formed carbon dioxide.