Last updated on 12th October 2025
We visited the “Assoc. Abelinha” in Prazeres, to see the building for the Sidra production and were able to taste two kinds of Sidra (Sidra das Costas de Baixo, Video on the top left of this page: https://abelhinha.org/videos/).
The project is based on the work of Padre Rui Sousa in Prazeres over the last 25 years, which includes Quinta Pedagogica. (He works now in another parish). Padre Rui started a lot of projects, and inspired Noemi and Isabel to start their own Sidra production business. When Padres Rui first lived in Prazeres, he realised very quickly that the village was lost. There was nothing for the people, and no one visited. His plan was to create infrastructures that would help and support local families as well as create tourism opportunities. Through his efforts, the village has transformed into a beautiful space with a small, hard-working community.
Noemi and Isabel work with several farmers to get their local apples and turn them into Sidra. The basic product is quite sour, but it can be made sweeter (not too sweet!) due to natural fermentation and the addition of fruit juices. The production is made simple by modern machinery, which extracts the maximum of juice, to be fermented for at least three months. “Arrebita” – a folk term for “wake up!” is the product’s name.
The company received funds from the EU to start the project, but they are private and do not receive any Government funding now. They hire three people on demand who come in once apples are delivered in for processing.
We found the two tastings a bit too dry and tart; this is due to the apples used and naturally fermented sugars. But this is a matter of taste, and the more you drink, the more you appreciate their unique flavour. (Note “Summersby”, also reportedly a Cidre product, has a lot of sugar added in.) Arrebita Sidra has won many awards already (https://abelhinha.org/produtos-premiados/)
Sidra can also be used for cocktails and cooking. We were very lucky as our tasting included their ‘heritage’ Sidra, which is very dry and served with a slice of lemon peel, but once you got over the crispness, it was a lovely Sidra to drink on a hot summer’s day. The second Sidra was a semi-sweet dry, which was a little more effervescent but not particularly sweet, and probably the all-round favourite was their ‘blueberry’ Sidra, which is crisp and fresh with a light plummy colour.
One thing you must remember is that these are not based on your Woodpecker or other commercial ciders. These are from a long tradition of fermented pure apple juice and are therefore unique to the island.
The factory also has some nice jams based on apples and other fruits. Our favourites were the tomato and pitanga and the tangerine. There was also pumpkin and walnut, which would be lovely on a cheese scone. Their products can always be found on traditional markets in Funchal (Christmas etc.). Mulled Sidra is also produced, and similar to the “Glühwein” in Germany, is served warm/hot during Christmas time.
The factory received a severe blow when recent fires destroyed orchards, leaving very little harvest behind. In addition to this, Noemi and Isabel realised that most of the island’s ‘heritage’ apple trees are being replaced by more commercially viable varieties, and since the fires, they have been working hard to produce new ‘heritage’ varieties for local farmers. This is a labour of love, as it will take several years before the trees can be planted.
In addition to Sidra, they are now looking to expand their business into coffee and hope to produce Madeira’s first island blend.
While talking to Noemi and Isabel, you really get to feel the passion, determination and dedication they have towards their business. They are occupying a man’s world and working hard towards creating a sustainable factory that sustains and enhances their local and social environment.
We were their first group, and they hope to do more in the future. Currently, they can only cater for small groups (max. 10 people). If you are interested in Madeiran heritage, hardworking people and Sidra, then it is well worth organising a visit to see them.
Our suggestion: they should talk to the Café/Restaurant on Pico Areeiro to sell their mulled Sidra: in a cold place, a hot drink is very welcome!
Ursula Hahn and Samantha Gannon
info at madeira-weekly.com
