It is impossible to understand the Asturias region without visiting apple orchards and cider mills.
The center of Asturian cider production, which is a premium brand with a Denomination of Origin designation, is Villaviciosa. The area is the fourth-biggest producer of cider in Europe and the largest in Spain.
A haven of Apple Orchards
Villaviciosa is a haven for apple orchards, with its fertile ground being irrigated by the greatest estuary in the area. Ovidio, a seasoned apple grower, is the owner of this one.
According to apple producer Ovidio Tomás, Asturias has 500 different varieties of apples. “We have eight or ten here that qualify for the Denomination of Origin.”
For cider that receives the Denomination of Origin mark, only 76 types are recognized. Ovidio explains that apples must be sweet and tart for cider. “It ought to be tart and juicy like this.”
Every apple has a distinctive flavor. Then, with skill and expertise, they can be transformed into natural, organic, iced, or sparkling ciders like the one made in this cider-production facility, one of the oldest in the area.
Fourth-generation cider producer Tano Collada is from the El Gaitero company. He chooses the varieties, balancing the acidity, sweetness, and bitterness of the apples.
He explains, “We find different kinds depending on the cider. Other ciders are made by analyzing chemical and physical properties rather than combining several types. I blend 3, 4, 6, 8, or 10 different types to acquire the right degree of acidity and bitterness.
Golden Color with a Soft Bubble
The company developed the concept of “sparkling” the natural cider in an exquisite antique cellar constructed of vintage chestnut barrels and constructed in 1898.
Tano explains, “The cider was fermented in this cellar. “The gas produced was then injected once more before the beverage was bottled to add sparkle. The cider was kept in this fashion for export to America and travel. It is now produced with a second fermentation, just like “cava” or “champagne.”
Tano points to some bottles where the cider is currently undergoing secondary fermentation. “At 18 months, we rotate them one-eighth of a turn every day to bring down the visible yeast, ensuring that the cider is clear and yeast-free. Golden in color and with a light bubble, this produces superb cider. Because of the apple we have seen, he claims, “I can taste the acidity, a little bit of sharpness, and a sweet aftertaste.”
Ice Cider
Cortina, a family-run cider mill in Villaviciosa, has transformed history into innovation with its Ice Cider Still. Tino Cortina notes, “We have many different varieties here, green, red, huge, medium, and small, a combination of everything.” He walks us through the traditional production method, which involves pressing apples into juice and transferring them to barrels for fermentation.
They have already begun to make “ice cider,” which is apple juice that has been frozen to release the natural sweetness. Tino stumbled onto the delightful brew by accident. He was taken back to his early years by its flavor.
He writes, “It made me think of the scent of the apples my grandmother kept in the granary during the winter. “That smell in some way inspired me to search for an Asturian ice cider recipe.”
The most well-liked cider in the area, however, is unquestionably traditional. It is more than just a drink; it is fundamental to the Asturian culture. In a strange and distinctive ceremony known as “escanciado,” it is offered in small amounts to aerate it.
“If by the apple we lost heaven, we may return to it through cider,” wrote Asturian author Valentin Andrés.
