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Natural Cider

The Natural Cider category is defined by characteristics imparted by spontaneous and/or malolactic fermentations, often due to the choice of minimal intervention by the cidermaker. Ciders that showcase wild yeast character, desirable volatile acidity, lactic profile, and other similarly rustic qualities are appropriate for this category. Ciders with a significant tannin profile should be entered in the Tannin Forward category.

While inspired by the traditional ciders of Asturias (Spain) and the Basque Country (Spain/France), this category is intended for low-intervention ciders from any region and with any flavor profile. Entrants who would like to request a high pour at judging should do so on the entry form.

A high-scoring entry in this category exhibits balance in fruit, body, complexity, and structure – qualities such as lactic character and volatile acidity are allowed, but shouldn’t be overly distracting from the underlying cider.

Common Appearance: Cloudy to brilliant. Pale to Amber.

Common ABV Range: 5-7%

Commonly Used Traditional Varieties: Regona, Raxao, Limón Montés, Verdialona, De la Riega. Xuanina, Durona de Tresali, Amariega, Madiedo, Urtebi-Haundi, Urtebi-Txiki- Goikoetxe, Errezil, Gezamina, Moko, Txalaka, Patzolua, Mozolua, Urdin Sagarra, Manttoni. Any non-traditional varieties may also be used.

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