From tree to glass – this is how Sparkling Rocco is made
1. Harvest and selection
The red-fleshed apples are hand-harvested at the end of September at their optimal ripeness. Their intense color and unique taste are the foundation for the freshness and character of our Sparkling Rocco.
2. Pressing and juice extraction
After careful washing, the apples are gently pressed. We make sure that the natural color and aromas are fully preserved.
3. Storage
The freshly extracted juice is stored in chilled, sterile tanks until it is further processed.
4. Filtration and carbonation
Before bottling, the juice is gently filtered to preserve its vibrant red color. It is then carbonated using a pressure tank process over several days – always at a controlled temperature.
5. Bottling and pasteurization
In the next step, the juice is bottled and sealed with a screw cap.
To preserve Sparkling Rocco without the addition of preservatives, we carefully pasteurize the juice at 82 °C. This guarantees a shelf life of up to two to three years.
6. Labeling and packaging
After pasteurization, the bottles are cooled with cold water, dried and labeled. They are then packed into boxes, palletized and ready for delivery to our customers.
