Aldaba-Txiki auzoa, 15-A
tele 943 652 964
Urbitarte Sagardotegia- In 1991 Demetrio Terradillos and Itziar Irastorza opened the Urbitarte cider house. Back then they had 5 barrels and a 16 000 liters production. Even though they hadn’t got an apple press in the place, their idea always was to produce cider with local apples. In 1993 they acquired more barrels and enlarged the dining area. The cider house changed since then, but the dining area maintained the essence and size. Instead of outsourcing the cider production, in 1993 they obtained a new apple press. Since then, the way of making cider changed considerably, but the apple is still the main focus of their product. Every year their production had increased, and today the production has risen to 150 000 liters. In 2006 the construction of the new building was finished, and today is where the production and bottling is done.
Cidre Urbitarte- Ubitarte ciders are fermented naturally from indigenous apple varieties, without any added sugars, sweeteners, or commercial yeasts. The end result is dry, characteristically more still than American ciders, and refreshingly acidic and tart. Unfiltered and unfined, Urbitarte cider is served traditionally from a standard 750ml bottle. The sediment naturally separates from the cider and needs to be gently shaken before serving. Instead of opening the bottle and letting it "breathe," Spain has a custom known as "throwing the cider." A server pours the cider from a height of approximately 3 feet to aerate and enhance the aroma and flavor of the cider!
Maeloc Cider by Hijos de Rivera
Examples of where to purchase-
Ctra. San Miguel de Arroes , 33314 Quintueles (Villaviciosa)-Asturias
tel 00 34 985 89 45 76
De Maison Selections
1289 N Fordham Blvd, E-1
Chapel Hill, NC
Examples of where to purchase-
Guzman Riestra Sidra- As a family run business, we have been devoted to cider making since 1906 and our cider has traditionally enjoyed enormous prestige. We produce around 1 million litres every year, our facilities are equipped with cutting edge machinery for cider making (apple washing, crushing and pressing) which places us as one of the leading companies in this sector. Our priority is to put all our love, dedication and effort into everything we do, so our customers can enjoy the fruits of our labours. In our cellars, the cider brews silently, drowsing in old chestnut tree barrels and modern stainless steel casks, waiting for the moment of its shipping to sidrerias (pubs where cider is poured) all over Asturias.
Zapiain - The oldest document relating the surname Zapiain to cider dates back to 1595. There was a ruling issued in favour of the town hall of Donostia against Juanes de Zapiain, which stated that “His ciders will not be allowed until such time as he lives within the city walls.” Many years later, it was Don Nicolas Rosario Zapiain Agirregabiria, the father of the current owners, who decided to give up other activities on the farm (livestock rearing and the vegetable garden, etc.) and focus entirely on the production of cider. In 1961, he started to build a cellar with 15,000 litre casks (kupelas in Basque) and in 1964 fitted the 22 casks that exist today. A few years later he built another cellar that is currently being used, and comprises 6 casks that hold 33,000 litres. This work was big news at the time.
Emilio Martinez- brut nature, pale yellow with a fine effervescence. Slightly sharp with pronounced fruit notes.
|Espanar- A clean creamy nose full of spices and butterscotch is balanced by light acidity and apple skin tannins.|
Sidra Castañón- In 1936, Alfredo García Menéndez was driving his bus on the Gijon-Quintes road when the Spanish government confiscated his vehicle for the war effort. Two years later it was returned to him, unusable. Unable to continue his route, he sold his bus for scrap metal for 12,000 pesetas and founded Sidra Castañón. From these humble origins, Sidra Castañón was passed down from father to son, expanding with each generation. In 1982, Julián Castañón García took over ownership from his father with the dream of growing the family business even further. That dream was realized in 2012 with the completion of a new state-of-the-art production facility.
Sidra Cortina- Nestled among the rolling hills and apple orchards of Asturias’ principal cider-making town, Villaviciosa, Sidra Cortina is a clear descendent of the centuries-old Spanish cider culture. Both quaint and sophisticated, timeworn and cutting edge, the Cortina family has been turning out top-quality products for five generations.
El Carrascu- produced primarily from native Asturian apple varieties Regona, Durona de Tresali, Raxao, Carrio and Limon Montes. Asturian ciders are best served cool, not cold, and ideally poured in the traditional escanciar method--high above the head, to create a slight carbonation in the cider and open it up aromatically. This is done in small portions to be drunk immediately--however, it also tastes great simply poured into a wineglass
|Sidra Natural- Asturian ciders are "natural ciders," fermented by native/feral yeasts, aged on the lees, and bottled without any fining or clarification. They are bone dry and very much acid driven ciders. European ciders typically use bittersweet apples as the base of their blends, whereas Asturian ciders rely on acidic and semi-acidic apples for the majority of their blends. In part for this, they pair well with a wide range of foods. |
Isastegi Sarardo Naturala- Over one dozen native apple varietals with some from the neighboring regions are the base. Indigenous yeast and after fermentation in kupelas (old, large, oak cider barrels) the cider is bottled unfiltered.
Bereziartua Cider has been produced by the Bereziartua family since 1870. To keep up with the increasing demand for cider, they have relocated and updated their facilities with state of the art equipment, while carefully maintaining their family’s cider making traditions. Their ultimate goal of introducing Bereziartua Cider outside the Basque Country has become a reality as it is proudly introduced to the United States and beyond. Freshly picked apples are crushed and pressed. The freshly pressed juice is put into kupelas (wooden barrels) for five months to ferment. This cider is unfiltered and slightly effervescent. The aromas are peach and orange blossom, with a bouquet of yeast, and the tart apple flavor finishes in a burst of minerals.
SIDRA CORTINA CORO S.L.
SAN JUAN 44, AMANDI-VILLAVICIOSA-ASTURIAS-ESPAÑA
tele 00 34 985 893 200 - 00 34 630 956 730
Spain- The making and drinking of cider is traditional in several areas of northern Spain, mainly the Principality of Asturias and the Basque Country. Cider has been popular in the Basque Country for centuries. Whilst Txacoli and Rioja wines became more popular in Vizcaya, Alava and Navarra during the 19th century, there is still a strong cider culture in Gipuzkoa. From the 1980s, government and gastronomic associations have worked to revive this culture in all Basque regions. Known as sagardoa (IPA: /s̺a'gaɾdoa/), it is drunk either bottled or in a cider house (called a sagardotegi), where it is poured from barrels. Most of "sagardotegis" are in the north of Gipuzkoa (Astigarraga, Hernani, Urnieta and Usurbil), but they can be found everywhere in Guipuzcoa, the north-west of Navarre and the Northern Basque County.
Cider tasting events are popular in the Basque province of Gipuzkoa, where stalls are set up on the street selling the drink from several producers at cheap prices and served until stock runs out. But the largest producer of cider in Spain is the Atlantic region of Asturias, amounting to more than the 80% of the whole production of Spain.
Isastegi Cider- Sagardo naturala, or natural cider, has been produced in the Basque Country for over 2,000 years. According to Spanish law natural cider is produced using traditional methods without the addition of sugars or carbonic gas. The resulting cider is something unique to the Basque Country: it is still (with only mild residual carbonic gas), more bitter than most ciders and has an alcohol content that is typically between five and six percent by volume. This traditional method starts with the apple harvest in the fall when apples of various native varieties are sorted, ground and pressed. The resulting juice is transferred into kupelas (large, oak barrels) and allowed to ferment until the spring when it is bottled unfiltered.
Vicente Puig & Co Incorporated
and La Cena Foods
4 Rosol Ln,
Saddle Brook, NJ
Alexander Jules Importer
2118 Wilshire Blvd. #903
Santa Monica, California
Examples of where to purchase-
|Astarbe Sagardotegia Sidra Natural Astigarraga- Refreshing, fruity and Txinparta cider. A dry finish, which cleans the mouth and ask for another sip.||Sidra Espumosa, 'Byhur', Astarbe Sagardotegia- Sidra prepared using the traditional method with a second fermentation in the bottle for twelve months. The result is a foamy, dry, balanced cider with fine bubbles. With exclusively endogenous carbon dioxide.||Sidra Espumosa, 'Byhur 24', Astarbe Sagardotegia- sidra prepared using the traditional method with a second fermentation in the bottle for twenty - four months.The result is a foamy, dry, balanced, large-bodied cider. With fine and persistent bubbles. Broad and intense finish. With exclusively endogenous carbon dioxide. |
Castillo Espuncia s/n
La Espuncia, Villaviciosa, Asturias, Spain
Calle Angel, 15
|SIDRA NATURAL RIBANORA- A light sparkle and aromas of pear, raisin and spice open the senses to the regional flavors of Raxao and Regona apples and the delicate tannins of Blanquina and Clara apples in this Sidra de Nueva Expresión.||FANJUL SIDRA NATURAL ECOLOGICA- A traditional unfiltered sidra with licorice and banana aromas, a nutty flavor and the characteristic tannins and acidity of local apples grown and processed in accordance with the certified ecological practices of the European Union.||SIDRA LLAGAR FOZANA- A traditional unfiltered sidra with pineapple and nutmeg aromas and the characteristic tannins and acidity of Regona, Raxao, Blanquina and Clara apples that demand pairing with cured cheese and meats. |
Val d'Ornon Cider- Very light and refreshing with a quick burst of minerals, and savory apple skin tannins, followed by undertones of pine imparted by the chestnut casks.
Villacubera Cider- A balanced fruity and tannic palate with notes of pears and plums, followed by a slight sweetness and citric acidity to complete its distinctive flavor.
Lagar de Ribela Sidra- Already in the Codex Calixtinum was talk of wealth in cider of Galicia. The drink of the historic Galicia. In Galicia, cider is made from the beginning of the iron age
De Maison Selections
1289 N Fordham Blvd, E-1
Chapel Hill, NC 27514
Bereziartua Sidre- Basque region of Spain. Steeped in tradition, a visit to a Basque Sidreria (cider house) is a step back in time. Even drinking the cider has its traditions. Fermentation takes about five months. Often the cider is enjoyed early in fermentation. The large wooden barrels holding the fermenting juice are tapped with a spigot which shoots a steady stream of the cider into the short tumblers of the ready and waiting patrons. The ounce or two of fizzing beverage is consumed immediately before it loses its sparkle. Once fermentation is completed, the remaining cider is bottled with no addition of gas, so it is only slightly “petillant”. To create a fizz for drinking, the bottle is held high and the cider is poured into a tumbler held low – at arms length.
Petritegi Bidea, 8,
20115 Astigarraga, Gipuzkoa,
tele: +34 943 45 71 88
7520 N. Caldwell Ave.
Niles, Illinois 60714-3808
Examples of where to purchase-
Kale nagusia 96 ,
943 330 033
P.O. Box 486
tele: +34 985 74 07 24
Castanon Cider- Clean and tart with notes of lime and a fruity palate with a long friendly effervescent apple finish.
Sidrería Petritegi- The Petritegi cider house takes its name from the farmhouse-press built in the early 16th century. Its name means house of Petri; 500 years ago a man from San Sebastian going by the name of Petri De Igeldo (Pedro) issued orders for the construction of this building so characteristic of Gipuzkoa to house his family, agriculture & livestock breeding and cider making in the same architectural unit. The farmhouse was built around the cider press, located on the first floor of the building and occupying a large part of the space. Although Petritegi has always remained faithful to cider making, several families lived here until the early 20th century, when our great-grandfather Agapito Goikoetxea bought the farmhouse, continuing, it goes without saying, with the cider-producing tradition. Today the Petritegi cider house is the perfect place to taste Basque cider and gastronomy: out in the countryside, surrounded by apple trees and only 5 km from San Sebastian.
Zapiain- is Golden yellow, with a soft acidity and striking minerality. The inclusion of some French and European apple varietals make this a fruit-forward Spanish Sidra, more balanced and delicate than its intense, powerful Asturian cousins. Unfiltered and not sparkling, this is a classic Basque sidra (AKA Sagardoa) that pairs with tapas, chorizo, or the end of a long day. The strong volatile acidity means it sparkles on the tongue with a hint of effervescence.
Half Pint Ciders
31111 Via Colinas, Suite 202
Westlake Village, California
Petritegi Sidra- is made by combining traditional procedures with innovation, striving daily to improve the quality of our product, with no added sugar. Our cider bottles come with a built-in pouring cork.
SIDRA MENÉNDEZ, S.L
Ctra. AS - 248 - Nº 8695
33391 FANO (GIJÓN) (ASTURIAS) España
tele 00 34 985137196
Sidreria Acebal- Founded in the late nineteenth century by D. Benito Acebal, who, years ago, and Mayaba handmade and familiar way. Will his son, known as El Fraile, who in 1925 built the current ship incorporating the first presses that was in Asturias at industrial level. The next generation will be that enhances the production facilities and the hold experiencing a notable increase. In the early nineties, the fourth generation will take care of Sidra Acebal, following the same principles as its founder and while incorporating all the technical advances in them as was possible. The winery has 29 chestnut barrels, 12 fiber, 4 stainless steel, 5 hydraulic presses, car wash, bottling and packer, besides their own transport. The maximum capacity of the winery is 500,000 liters.
|Maeloc Flavored Cider- The fruity hint of blackberry, pear and strawberry combined with the refreshing feeling that accompanies dry cider. A fully neuvo road soon have many followers. Discover the flavors: blackberry, pear, strawberry. ||Maeloc Sweet Cider- Maeloc is a Galician cider made from 100% organic apples over 1,000 indigenous farmers using Raxó Galician apples, Prínicpe but Verdeña Rabiosa and produced according to organic farming practices in Galicia and Galicia Quality ||Maeloc Dry Ciders- Made according to the original ancient Celtic cider process. A different way to enjoy cider. The faithful find a more refreshing cider, and those who still have not come to the world of Sidra Seca, discover the original and perfect for different times in their path light drink, great tasting.|
A8 (Salida 346) Venta del Pobre,
La Rasa - 33316
Villaviciosa - Asturias - España (Spain)
tele +34 985 89 01 97
Pomaradas y Llageres de Sariego
tele 34 985 222 793
Sidra Menéndez- The history of Sidra Menéndez began like that of many Asturian cider houses. Founded by Gerardo Menéndez Fano in the 1940’s on the family farm, he was motivated principally by pride in his land and community. Produced and consumed within miles of the cider house, the Menéndez family has stayed true to traditional methods to create some of the the freshest and highest quality products in Asturias.
|20 Manzanas- This very bright cider has a strong pallet of caramel and butter with undertones of apricots, plums and spicy citrus rinds.|
Brut- An effervescent and aromatic sparkling cider with an orange wine nose and nice structure, it finishes with a hint of floral notes and golden delicious apples.
Examples of where to purchase-
Ciders of Spain- Importers
558 Mineral Springs Ave, Mail Stop 25
Pawtucket, Rhode Island
Old World Imports
5901 U.S. 12
Maple Plain, Minnesota
Examples of where to purchase:
Gurutzeta Sagardo Natural Sidra- The apples are washed and separated from leaves and branches, then sorted when all the damaged fruit is discarded. The clean apples are milled and sent to the pneumatic press, which extracts the juice from the pomace over about 8 hours. The juice is sent to cold storage for about 48 hours to drop out any solids in the liquid. The juice is then moved off the solid deposit for fermentation, which is conducted with selected yeasts and lasts about 10-14 days, followed by a 14 day malolactic fermentation. The cider is finished in cold maturation before being released for the txotx season in late January.
Maeloc Cider- is deeply committed to the Galician countryside where its ciders are brewed with 100% Galician apples from more than 1000 local farmers. Galician apples: Raxó, Príncipe, Peró, Rabiosa and Verdeñ´. Our cider is made the traditional way with no added sugar from a fresh apple must and not from concentrate.
Valveran- Having made wine for more than 40 years, the Masaveu family began producing cider in 2010 at their state-of-the-art facility in Sariego, Asturias. Drawing from this heritage, Valveran now produces unique ciders by melding the methods of cider and wine production. Using select apples from their orchard, el Rebollar, Valveran has refined the traditional Asturian cider to produce a sparkling and frost cider.
El Gobernador s/n 33315
Villaviciosa Asturias España
tele 00 34 985 892 616
The consumption of cider in Asturias is of 54 litres per person/year, probably the highest in any European region. The most popular cider in Spain, for example, is called "El Gaitero" (the bagpipe player) which is a sparkling cider more in the way of french ciders. It is a factory produced cider, sweet and very foamy, much like lambrusco, different from the more artisan and traditional cider productions. Recently, new apple tree plantations have been started in grounds belonging to the old coal mines, once important in Asturias The first testimony about cider in Asturies was made by Greek geographer Strabo in 60 BC.
The traditional Asturian sidra, is a still cider of 4–8% strength, although there are other varieties. Traditionally, it is served in sidrerías andchigres, pubs specializing in cider although it is also possible to have other drinks as well as traditional food, where it is poured in very small quantities from a height into a wide glass, with the arm holding the bottle extended upwards and the one holding the glass extended downwards. This technique is called to escanciar un culín (also echar un culín) and is done to get air bubbles into the drink (espalmar), thus giving it a sparkling taste like Champagne that lasts a very short time. (see Wikipedia- Cider http://en.wikipedia.org/wiki/Cider)
1715 Rhoadmiller St, Unit B
Examples of where to purchase:
Sidras Gurutzeta- located in the district of Ergobia de Astigarraga, is a family business that has been dedicated to sideria activity since the end of the 19th century. From 1979 Jose Goñi Urreaga initiates the modernization of the cider house, installing new wineries, constructing a new warehouse and mechanizing the work. In 1989 the son of José Goñi, José Angel Goñi, takes charge of the business and begins a process of professionalization of a family activity. Introduces stainless steel vats, new cold techniques for the control of fermentation and begins a new phase with the incorporation of marketing techniques. In short, we could define our cider as a natural product, elaborated with modern techniques placed at the service of tradition.
Sidra el Gaitero- is produced by traditional methods after a mixture of asturian cider apples and desert apples with higher contents in sugar and glicern. The natural cider so obtained is clarified, filtered and stabilized by microfiltration. Exogen carbonation produces a sparkling finish.
|Sidra Extra el Gaitero- A select mixture of asturian apples producs a high quality juice that is transformed after slow fermentation at low temperatures.|
Spain Import The Cyder Market hard cider information for cider makers and drinkers about cider imported from Spain.
Sidra Natural- Viuda de Angelon- Sidra (or cider) is a traditional alcoholic beverage from the Spanish region of Asturias. Made with fermented apple juice, sidra is a unique alternative to beer or wine, perfect for your next festive gathering with friends! This is not a sweet carbonated cider, it is the real thing - a tart, fresh apple sidra served cold and poured a swallow at a time. To serve sidra in the proper Asturian manner, hold the heavy green sidra bottle as high as you can and pour the cider directly into a glass held 2 to 3 feet below the bottle. This pouring technique is referred to in Spain as "escanciar la sidra". This aerates the cider and improves its taste - remember it has very little natural carbonation, so this is a key step! Alfredo Ordoñez Onís established the press, or llagar, Sidra Viuda de Angelón in 1947 at the orchards of La Alameda. The llagar steadily developed until it became a cider landmark, always keeping pace with new techniques in the production of cider, or sidra.
The Cyder Market hard cider information for cider makers and drinkers about cider imported from Spain.
|Poma Aurea 2007- 17 different, locally grown D.O.P. heirloom varietals, indigenous yeast, Methode Champenoise. ||Trabanco Cosecha Propia 2010- A blend of estate-grown, native AACOMASI approved varietals, naturally fermented. |
Avalon- is the new cider bottle 33cl developed by group Trabanco, with a maximum 5.5 % alcohol. It is a natural cider, made from bitter, acidic and sweet apple varieties harvested and selected by Trabanco on their own plantations. The target: get a young, fruity, low-grade alcohol cider, ideal as a leisure time drink. In addition, pale yellow colors, as well as its persistent bubble predominate in its presentation.
tele: +34 943 18 01 19
|Llaneza idra Natural, Sidra de Asturias- The Llaneza Cider Natural was first established in 2009 as an ultra-premium Hard Apple Cider from the legendary Asturias. Produced from 22 different varieties of apples grown exclusively in the Asturian Mountains. An intense straw yellow, green apple in color, Starkingly forward and aggressive with aromas of great intensity and authenticity, reminiscent of the fruit of their origin. Equally Intense on the palate with a light dance across the palate with a nice flair. ||Sidra Fonciello- Tinana, Asturias, Spain. This is the classic “Natural” cider produced from apples grown in the finest family orchards of the Asturias, Galicia, Bavaria, Normandy France the Czech Republic. Fonciello has long term contracts with apple growers in the revered Asturian villages of Laviana, Valle de Santa Barbara, El Entrego and Polecat. The aggressive house style comes full throttle with its rich green apple framework and crisp forward fruit. Serve it right, and it gets downright creamy. |
Sidra Fanjul, cider in Asturias
Tiñana, 12. Siero 33199
tele +34 985 985 155
Sidra Natural Ribela Ecoloxica
el Gaitero Cider- A slightly stronger Asturian cider, bottle fermented and made in the same traditional way. Enjoy in the summer with your favourite tapas and salads. A very popular cider throughout Spain. From the cider making region of Asturias in the North El Gaitero is bottle fermented, made from a selection of premium apple varieties.
Rivera Europe Trading Co.
Baleark Beverage Distributon
8394 Units E&F Terminal Road
Lorton, Virginia 22079
San Juan de Capistrano,
C/ Asturias s/n, Planta 1ª
33300 Villaviciosa - Asturias (España)
tele 985 893 208
Austurias Trabanco- Like most families from the Asturian countryside, the Trabanco family have always made their own cider from their own apples, but in 1925 Emilio Trabanco decided to turn this family hobby into a family business. Trabanco cider quickly became known throughout the region as the premier natural cider from Asturias. Not much has changed today. The Trabanco family is still using traditional methods to produce some of the premier natural cider in Asturias. They have also incorporated some modern technologies to widen their array of natural apple products from cider vinegar to apple juice to the Poma Áurea, a Cava-like sparkling apple cider made in the méthode Champenoise.
|GUZMAN RIESTRA SIDRA BRUT NATURE- Selection of only its richest matured, natural cider for a second in-bottle fermentation makes this unusually full-flavored and aromatic for a naturally sparkling cider. It is spiritous with pear and banana notes. French apples in the blend contribute an extra touch of tannic piquancy.||SIDRA NATURAL RIESTRA- Traditional still cider with fruity aromas and the characteristic acidity of Spanish and French apples that demands pairing with cured cheese and meats.|
Astarbe Sagardotegia- Cider has been produced at the Mendiola farmhouse in Astigarraga by members of the Astarbe family for close to five centuries. The oldest surviving document that references cider production at this address dates back to May 20th, 1563. To put that in context, Galileo Galilei, the “father of modern science”, was born in 1564. From the at least the 11th century through the beginning of the 17th, the whaling industry in the Atlantic Ocean and Bay of Biscay was dominated by the Basques. Some historians have posited that Basque whalers (along with perhaps some Bretons and Normans) were the first Europeans to glimpse the New World, possibly as early as a hundred years before Columbus. Whether that conjecture is accurate or not, they were certainly launching regular expeditions to Newfoundland (Terranova) by the 1540s. What, you may ask, does this have to do with cider? The whaling ships were manned by crews of up to 150 men and boys, and many of the journeys lasted as long as six months. Lacking any kind of water filtration technology, locally-produced alcoholic cider was used as a substitute for drinking water when the ships were at sea. Each crew member consumed between six and eight liters of cider per day, so a given boat would have left port with between 100,000 and 200,000 liters of cider in the hold, depending on the size of the crew and the length of the voyage. Thus, the cider industry developed in concert with the whaling industry, each sustaining the other.
|Mayador Sidra Espumante NV- This limited edition sparkling sidra made of Asturian apple blends and presents anice coppery yellow, clear and shiny color that is intense and persistent. The aromais moderate to light heavy apple, tart apples, apple skin/peel and oaky scents. This sidra’s flavor is moderate sweet and a light acidic with a long to average length for the finish. ||Mayador Sidra Natural NV- This traditional sidra delivers the rustic, cloudy appearance of golden-yellow tinged and no head at all. The aroma is fresh and fragile, it has hints of blossoms, lime,zest of lemon, grapefruit, ferns and grass. The taste is elegant sour with a thin body.The citrus and lime accents are very present but they are well integrated in this very delicate and refreshing drink. |
Sidra Fonciello- Tiñana, Asturian Mountains, Spain - Founded in 2001. The Cantabrian Mountains form Asturias's natural border with the province of León to the south. The Asturias are one of the oldest provinces in Spain pre-dating Roman times with a very colorful history. Today the Asturias may best be known for producing some of the finest hard apple ciders in the world. Spanish explorers brought back apple trees from America in the 16th century and planted them all over the Asturian landscape. Today, every village in the Asturias has a “Sidra” Cafe (where you can sample the local products served the ancient way of ”pouring from the sky” to release the bubbles) and every backyard has an apple tree. The “Fonciella” Cidery was designed and built by Luis Llaneza (pronounced “yah-nay’- tha”) for a local family in the tiny village of Tiñana in 2001 and when the owner took sick (and couldn’t pay for the building), Llaneza took over the estate and entered the cider business. The estate was one of the principle domaines to push through the official D.O. Appellation for Asturian Cider - a very prestigious designation only applied to Spain’s finest wines. The Llaneza family produced 30,000 bottles of Hard Apple Cider that first year and produced 300,000 bottles of Cider in 2012. The estate works with a wide range of apple growers in the Asturias, concentrating on 22 different apple varieties that are broken down to three different categories; sweet, high acid and crisp. After a remarkably fast crush (to capture the fresh fruit nuances), fermentation lasts 3-4 days and is done 100% natural with no yeasts added (the apples have their own yeasts). The ciders are only bottled under a full moon or drastic change of the moon (which is when the atmosphere is at its highest pressure and there are less carbonic gases in the air) this is the way the ancient Asturian cider makers did it and the Llaneza family follow tradition very intensely to produce as authentic an Asturian Cider as they can. Twice in the last ten years, the Fonciello Estate has won the very prestigious “Best Cider of the Asturias” award from their peers and have become a household name in the Asturias.
tele: 985 36 41 20
Sidra Fanjul, cider in Asturias- The Celtic people regarded the apple tree as the tree of love and the apple itself as the fruit of luck… Cider would probably be esteemed as the blood of Asturias. For nearly a decade we have being producing natural cider in the heart of Asturias, following traditional methods while always taking full advantage of new technology . We invite you to find out more about us on this website where we’ll show you the best of ourselves, our cider, our cider evenings... our home.
Sidra Natural Angelon- The press cider Vda. of Angelone was founded in 1947 by Alfredo Ordonez Onis in the then Finca La Alameda. At that time their capacity was already quite high, but later grew in infrastructure taking into account new production techniques.In 1978 it will change its location and moved to its current address in the La Teyera (Nava). Today is the 5 children of Alfredo's who run the winery.
|Diamantes de Hielo- Freshly pressed and frozen, the juice of select cider apple varieties is gradually drip-thawed to concentrate sugar and flavor intensity then fermented and aged to a sweet and spiritous sipping wine.|
Sidra Brut Viuda de Angelon-Matured cider is selected from the bodega for a second fermentation to produce a naturally sparkling dry cider that preserves the original earthy flavor of traditional sidra.
Mayador Sidra Espumante- Villaviciosa, Spain, One of the oldest producers in the Asturian region, the family behind Bodegas Mayador has been making sidras since 1939. Manuel Busto Amandi founded Mayador for his passion of Natural Cider. It has since had a strong presence with producing a wide range of craft cider products.
SIDRA VIUDA DE ANGELÓN
La Teyera s/n, 33520 Nava
Asturias - España
tele 34 985 71 69 43
Sidra El Gobernador- In 1993, two young brothers, Roberto and Francisco Martinez Sopeña, founded Sidra El Gobernador. Motivated by a passion for cider and a respect for tradition, these two entrepreneurs decided to meld their Spanish heritage with modern techniques to create one of Asturias’ largest and most ambitious cider houses. Sprawling over 15 acres of DOP-certified land, the El Gobernador orchards are strategically located to take advantage of four distinct microclimates. These special conditions are created by varying elevations, soil attributes, and proximity to various geological features. The effect is that El Gobernador has access to an extraordinarily high-quality and varied crop for the production of their cider.