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Cider from Asturias
The sidra is a low alcoholic beverage made from the fermented juice of the apple. A refreshing drink in high demand in summer and autumn. It should be noted that it is a healthy and natural drink
The elaboration of this Asturian drink begins with the harvesting of apples in the autumn months. Once the apples are chosen, washed and pressed (which in Asturias is called "Mayar"), the apple juice comes out, a sweet cider without alcohol that children and adults like. With proper fermentation for several months, the first ciders of the year appear around March or April
The cider with Denomination of Origin is achieved by being made exclusively with specific varieties of apples. Besides, it is a cider that takes much longer fermentation, about 14 months, and in this process remains stored in tanks that are sealed by the Regulatory Council of the D.O.P. Cider of Asturias.
El Llagar Viuda de Angelón has its own cider presses located in the municipality of Nava
The Tresali pumarada, is located in the council of Nava, the varieties that we have on this farm, are all covered by the Regulatory Council Denomination of Origin Cider of Asturias. These varieties are: raxao, regona, xuanina, durona de tresali, perico and perezosa
To drink an Asturian cider properly and enjoy its full flavor you have to pour it, a process that consists of pouring the drink from a considerable height so that it breaks on the edge of the glass and awakens the carbonic gas, thus giving it an unforgettable flavor
