The overall aim of the project is to gain knowledge about processes from which one or more alternative beverages to natural cider can be obtained, with apple juice and honey included in the fermentation process, resulting in a new innovative alternative alcoholic beverage, with high sensory quality and preserving the values of natural cider, showcasing the honey produced by apple trees through a local product.

• Iparragirre Sagardoak S.L.
• Iturrieta Sagardotegia
• Juan Zuriarrain Asesoría Enológica
• Ola Sagardotegia
• LEARTIKER SCOOP

• Management and coordination of the cooperative project tasks
• Definition and formulation of the new product’s manufacturing process
• Establishing the cider honey production process under different manufacturing conditions
• Production of cider honey prototypes on a commercial scale (pilot project)
• Monitoring and quality control of the pilot process (pilot project)
• Tasting sessions and presentation of the product to industry actors (promotion)
• Project dissemination and communication