A drink already appreciated in Roman times, cider is obtained from the fermentation of fruit juice (mainly apple or pear), generally sparkling and slightly alcoholic.

Over the years the technique has been refined and the ciders found on the market are halfway between a new wine and a craft beer because it is a low-alcohol and slightly sparkling fermented drink that starts from a base of fresh fruit.

In Friuli the cultivation of fruit trees is very widespread, so much so that the Friuli Giulia DOP apple exists which has 6 varieties. Almost all of them are used for the production of good cider.