Trabanco
Manzana Lin Sidra Natural
Gijón, Asturias, Spain
Manzana Lin is a special, limited production release from Trabanco. This single-site cider is made of Lin apples sourced from the San Pedro de Anes orchard. The juice is fermented with indigenous yeasts and in accordance with the guidelines for “Sidra Natural,” producing a low-alcohol cider that is tart and lacks carbonation. Sidra Natural should be served cold in a wide glass and poured from great height to break up the residual carbonic gas. Only a small amount (one sip’s worth) should be poured into the glass at a time.
BeerStyles: Fruity and Spicy
Style: Sidra Natural (Cider)
ABV: 6%
Apples: 70% Lin with a blend of local apples sourced from the San Pedro de Anes orchard.
Vinification: This cider has been fermented with indigenous yeasts and in accordance to the guidelines for “Naturally Fermented Quality Ciders.”
ABOUT THE CIDERY:
Like most families from the Asturian countryside, the Trabanco Family made their own cider from their own apples, but in 1925 Emilio Trabanco decided to turn this household hobby into a family business; creating Trabanco Cider. Using the best apples of selected varieties and following traditional methods, Trabanco Cider quickly became known throughout the region as the premier natural cider from Asturias. Not much has changed since then, the Trabanco family is still using traditional methods, augmented with modern technologies, to produce exceptional Asturian ciders. From a very young age, all of the members of the family are involved in the production process, from the apple picking and weighing, to operating the press. The family business continues to grow, as their inheritance is passed from one generation to the next.
Asturias Map by Paul Dangel
Trabanco Orchard. Photo by Steven Alexander
Isastegi
Sagardo Naturala
Tolosa (Isastegi), Spain
Sagardo Naturala, or “natural cider” is from the Basque Country in Spain, where basque ciders have been produced for over 2,000 years. Golden-green hue in the glass, Isastegi’s Sagardo Naturala has ripe notes of apple on the nose, but lead to an acidic, malted apple on the palate. The finish is crisp and fresh. This cider goes through a completely natural fermentation process in large wooden barrels and is bottled fresh without filtration. Sagardo Naturala is more bitter than most ciders, with only mild residual carbonic acid. It should be served cold in a wide glass and poured from great height to break up the residual carbonic gas. Only a small amount (one sip’s worth) should be poured into the glass at a time.
BeerStyles: Fruity and Spicy
Style: Sagardo Naturala (Natural Cider)
ABV: 6%
Apples: A blend of over a dozen native varietals
Vinification: After fermentation in kupelas (old, large, oak cider barrels) the cider is bottled fresh and without filtration before each shipment.
ABOUT THE CIDERY:
Isastegi is an old family estate located in the town of Tolosa in the Basque Country of Spain. The estate was originally covered by pastures for cattle, with only a few apple trees for the family to make a small amount of cider for itself. In 1983 they decided to switch from livestock to cider output and started selling their cider to the public. Over the years the demand for Isastegi cider has increased and the family’s country house has adapted to the changes. Pastures were replaced by orchards, while renovations added new state-of-the-art pressing and bottling rooms and a larger spaces for the kupelas (old, large, oak cider barrels). Isastegi prides themselves on their local focus and adhere to the strict guidelines of Basque Ciders by using only local apples with no added carbonation or sugars.
Map by Paul Dangel
Isastegi Cidery
WineStyles Tasting Station 