Paradores
ARGUMENTARY NATURAL SPARKLING CIDER. PARADORES
Natural sparkling cider, a booming, artisanal, gourmet product with several centuries of history. These ciders are the result of the effort that the ciders have made in these 15 years to diversify products and open markets by having a presence in establishments where natural pour cider cannot reach. Its endogenous gas comes from the second natural fermentation of the must when adding tirage liquor, in the champenoise method bottle or in tank (granvas method). In the first of them (traditional method) more artisanal, each bottle is considered as an individual deposit.
APPEARANCE: Transparent and shiny. Pale yellow color with slow formation of bubbles and fine crowns of notable intensity.
AROMA: Clean, delicate fresh apple fruit or compote.
TASTE: Frank. Excellent balance between acidity, alcohol and body. From Brut Nature to sweet.
- Denomination of Origin, created in 2003, which guarantees QUALITY due to the strict controls and the ORIGIN of 100% Asturian apples
- It is a NATURAL and quality product (with second fermentations), with its own carbon, with low alcohol content, diuretic, digestive, GLUTEN FREE.
- Low alcohol content, now there is a tendency towards healthier lifestyle habits 7-8 degrees
- Ideal as an aperitif and to accompany the entire meal. It harmonizes very well with a wide number of dishes and reaches those dishes where it is difficult to pair well with the wine. HARMONIZES VERY WELL WITH…cheese, fish, salads, seafood…
- It is fashionable to use natural sparkling cider to harmonize a dish on the tasting menus in Michelin stars and in fine dining because its freshness, acidity and in the mouth facilitate the change of register and because of the versatility that it gives them to offer something different from wines.
- There is a very wide and different range, from brut nature to semi-dry ciders, so there is something for all tastes depending on the expedition liquor that we add.
- Maintenance and conservation: vertical and cold refrigerator 7 degrees at the time of consumption
The objective is to position them in the category of quality sparkling wines. Many Michelin restaurants have opted for them due to their versatility, originality and cleanliness in the mouth to move on to a new version of the tasting menu.
Several reasons for its consumption:
- It is different and original. Natural and quality
- Low alcohol content and good value for money
- Asturian experience Blockchain) Cider from Asturias
Online sale on the website: https://sidradeasturias.es/compra-sidra-asturiana/ and in those of each company.
LEGISLATION: For natural sparkling cider, depending on its sugar content:
- a) Brut Nature, less than 3 g/l. and without the addition of expedition liquor.
- b) Extra Brut, less than 6 g/l.
- c) Brut, equal to or less than 12 g/l.
- d) Extra-dry, greater than 12 g/l. and equal to or less than 20 g/l.
- e) Dry, greater than 20 g/l. and equal to or less than 30 g/l.
- f) Semi-dry, greater than 30 g/l. and equal to or less than 50 g/l.
- g) Sweet, greater than 50 g/l.
Tasting Note
EMILIO MARTÍNEZ
Brut nature DOP «Sidra de Asturias» Summarizes the company’s passion for cider and its constant desire for renewal to offer products of the highest quality. This brut nature cider is the result of careful artisanal production following the traditional method with second fermentation in the bottle. With a clean and bright appearance, the apple varieties used give it an aroma in which the varietal notes of green apple and citrus predominate, with great freshness in the mouth highlighted by a perfectly integrated carbon dioxide.Farms: Own harvest from our San Justo pumarada, in Villaviciosa. (Best pomarada in Asturias 2015/16/17/18). 11 months of aging in rhyme (on its lees). VARIETIES Mix Raxao 40%, Regona 30% and Blanquina 30%. All homegrown. Harvest: 2020
POMA ÁUREA
A brut nature Asturian apple. Yellow, golden, shiny in color with abundant and persistent fine-sized bubbles and homogeneous and continuous release. Elegant and harmonious, it shows all its expression as an ideal accompaniment to appetizers (cheese, pâtés…) and in menus based on rice, seafood or fish. Harvest:
PRAU MONGA
Preparation: Brut Nature Made with apples from our farms in Monga and Tresali (Nava). It is characterized because its second fermentation and aging takes place in the same bottle that the consumer uncorks, which allows the bubbles to be obtained naturally according to the traditional method. Harvest:
RAMOS DEL VALLE
Made with the second fermentation method in the bottle using native cider yeasts. Straw yellow color with fine and persistent bubbles. On the nose, the touch of yeast and the freshness of the apples stand out, and on the palate it is dry, fresh, light and pleasant to drink. 2020 harvest.
EL GAITERO ETIQUETA NEGRA
Made according to a traditional procedure, with a mixture of suitable varieties (Solarina, de la Riega, Perico, Durona de Tresali and Raxao), from their own farms covered by the “Sidra de Asturias” Denomination of Origin. Before pressing, the pulp is subjected to cold maceration for 12 hours, achieving a must rich in aromatic compounds and more complex in terms of structure. After slow fermentation at low temperatures in stainless steel tanks, it is clarified and stabilized by tangential filtration.
The carbonation is carried out following the second fermentation procedure in pressurized tanks (“Charmat” method), using selected yeasts in our wineries. Once the fermentation is finished, we subject the cider to filtration and isobaric bottling, so as not to lose the endogenous carbon dioxide characteristic of our cider. Harvest:
POMARINA
Made according to a traditional procedure, with a mixture of suitable varieties (Durona de Tresali, Raxao, De la Riega, Verdialona and Regona), from their own farms covered by the “Sidra de Asturias” Denomination of Origin. Before pressing, the pulp is subjected to cold maceration for 12 hours, achieving a must rich in aromatic compounds and more complex in terms of structure. After slow fermentation at low temperatures in stainless steel tanks, it is clarified and stabilized by tangential filtration.
The carbonation is carried out following the second fermentation procedure in pressurized tanks (“Charmat” method), using selected yeasts in our wineries. Once the fermentation is finished, we subject the cider to filtration and isobaric bottling, so as not to lose the endogenous carbon dioxide characteristic of our cider. Harvest:
