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Buy Cider
Cider is a drink with a low alcohol content - usually between 2 and 8% - and amber tones, which is obtained from the fermentation of apple juice, with or without the addition of pear juice. In this selection, you can choose from different varieties of cider, made in Andalusia, southern Spain, as well as in Normandy, northern France.
The raw material, a key element for a quality cider
For the production of cider, it is key to have raw material, in this case, apple, of high quality. Ideally, these are apples rich in tannins and acidity, which help to maintain their natural flavour and colour.
The first step after the harvest to the point of optimum ripeness, the apple goes through the milling process, where it is transformed into a juicy paste, which is pressed slowly and constantly.
Cider making process
After the milling process, the juice is sulphited to prevent early oxidation, while encouraging maceration and stimulating yeast during the fermentation process, among other things.
The alcoholic fermentation process lasts about six days, and must be carried out in a controlled way at about 14 or 15 degrees of temperature. Subsequently, several rackings are made, where the liquid is cleaned and filtered by changing to clean basins, to obtain a more refined and clarified cider.
Buy Cider
Cider is a drink with a low alcohol content - usually between 2 and 8% - and amber tones, which is obtained from the fermentation of apple juice, with or without the addition of pear juice. In this selection, you can choose from different varieties of cider, made in Andalusia, southern Spain, as well as in Normandy, northern France.
The raw material, a key element for a quality cider
For the production of cider, it is key to have raw material, in this case, apple, of high quality. Ideally, these are apples rich in tannins and acidity, which help to maintain their natural flavour and colour.
The first step after the harvest to the point of optimum ripeness, the apple goes through the milling process, where it is transformed into a juicy paste, which is pressed slowly and constantly.
Cider making process
After the milling process, the juice is sulphited to prevent early oxidation, while encouraging maceration and stimulating yeast during the fermentation process, among other things.
The alcoholic fermentation process lasts about six days, and must be carried out in a controlled way at about 14 or 15 degrees of temperature. Subsequently, several rackings are made, where the liquid is cleaned and filtered by changing to clean basins, to obtain a more refined and clarified cider.