Fermented apple beverages positioned in the fruit-wine category — the wine trade’s framing of what is also called cider. The ‘wine’ label emphasises still, higher-alcohol or vintage-character styles made with winemaking discipline: varietal selection, controlled fermentation, clarification, maturation and sometimes oak. In some jurisdictions the classification affects taxation and labelling rules, distinguishing fruit wines from beers or ciders legally. Quality follows the same levers as grape winemaking — fruit maturity, yeast management, temperature control and sulphur dioxide discipline — adapted to the apple’s distinctive acid, tannin and aroma profile.