Jose Antonio has spent more than 70 years in his apple orchad and shows sus how to identify the apple varieties used for making good cider. At the age of 79 he has been in the orchad since he was twelve and, in his opinión, the more apple varieties, the better the cider.
#000006
After picking them up, he heads for Trabanco Cidermill, which has been making cider since 1925, where Samuel supervises the whole process. A cold rain keeps the apples at an ideal temperature to be pressed, between 7o and 8o.
#000008
The secret is a slow pressing, which lasts for about three days and allows the juice to come up very fine and filtered. Finally, the juice ferments for four or five months to become cider.
#000009
Asturian cider gets spurred in the international market
#000014
LA SIDRA.- Piloña tornará cellebrar el primer domingu de setiembre, dempués de trés años de parón, el so certame de la sidre casero. Ribeseya ye’l conceyu convidáu d’esta sesta edición, na que va haber novedaes como una parrillada y un concursu d’echáu popular.
#000018
‘Taste of cider mil’, the new experience of the XIII SISGA
#000045
Ice cider and cheese tasting
#000046