PRODUCTS
Tell me what you drink and I will tell you who you are
CORTINA NATURAL CIDER
After a careful selection of the best varieties of cider apples from the Principality of Asturias, we obtain apple juice which is then pumped to our storage tanks where it is fermented under individually controlled temperatures. Finally, following tradition, it undergoes racking when the moon is waning at the beginning of the year, and then it is matured in oak vats. The result is a fresh, straw-coloured cider with a fruity aroma which is easy on the palate. It is a natural quality cider with its own distinct style.
Type of cider: Natural “traditional”.
Alcohol strength: 6% Vol.
Type of apple: Mixture of a variety of cider apples. Maturation control. Hand collected. Hand selected.
Milling: Lobular (not grated)
Maceration: No.
Apple juice: “Flor” sweet and thick juice (obtained from the initial squeezes of the press) and the stronger, bitter yet more liquid “torcipié” juice (obtained from the last final squeezes of the press)
Fermentation: Alcoholic <16ºC y Malolactic <15ºC, in stainless steel tanks and oak vats.
Serve at: 12-14ºC
Conservation: A slightly ventilated and dark place. Room temperature less than 15ºC. Optimum humidity: 70%
LLAGAR DE LA FERRERÍA NATURAL CIDER
The “Llagar de la Ferrería” (Ferrería Cider Mill) natural cider is made from varieties of cider apples that grow in the privileged natural surroundings and climate of Villaviciosa. The cider mill gives its name to this natural cider, which has been made using traditional methods. Its transparent colour, intense aroma and its delightful freshness created by the natural carbon dioxide produced during fermentation, are some of the qualities of its inimitable personality.
Type of cider: Natural “traditional”.
Alcohol strength: 6% Vol.
Type of apple: Mixture of a variety of cider apples. Maturation control. Hand collected. Hand selected.
Milling: Lobular (not grated).
Maceration: No.
Fermentation: Alcoholic <18ºC y Malolactic <18ºC, in stainless steel tanks.
Serve at: 12-14ºC.
Conservation: A slightly ventilated and dark place. Room temperature less than 15ºC.
Optimum humidity: 70%.
CORTINA NATURAL ORGANIC CIDER
As the apple has adapted to the land and microclimates of Asturias over centuries, today we can enjoy a wide variety of autochthonous cider apples. The harvesting methods of organic farming respects this natural evolution and enables us to obtain a healthy and quality apple. This apple, which is hand selected and processed in our cider mill using traditional methods, is monitored under strict controls run by the Council on Organic Agriculture Production of the Principality of Asturias (COPAE). The result is a complex cider that hints of fruity compote which is delightful on the palate.
Type of Cider: Natural cider made from organically grown Asturian apples.
Seal of Quality: “COPAE – Council on Organic Agriculture Production of the Principality of Asturias”.
Alcohol strength: 6% Vol.
Type of apple: Mixture of cider apple varieties. Maturation control. Hand collected. Hand selected.
Milling: Lobular (not grated).
Maceration: No.
Apple juice: “Flor” sweet and thick juice (obtained from the initial squeezes of the press) and the stronger, bitter yet more liquid “torcipié” juice (obtained from the last final squeezes of the press).
Fermentation: Alcoholic <15ºC y Malolactic <15ºC, in stainless steel tanks.
Serve at: 12-14ºC.
Conservation: A slightly ventilated and dark place. Room temperature less than 15ºC. Humidity: 70%.
Traditional VILLACUBERA, NATURAL CIDER
Villacubera is a unique natural cider. It is made using exclusive cider apples which are collected from the best apple orchards in Asturias. The bitter-sharp “Villacubera” apples produce an aggressive cider which only softens after it has been matured in tanks over a long period. Some of its main characteristics are its fine aroma, rich in nuances, and is soft and flavoursome on the palate with subtle bitter hints.
Type of cider: Natural “traditional”.
Denomination of Origin: “Sidra de Asturias” (Asturian Cider).
Alcohol strength: 6% Vol.
Type of apple: Mixture of acidic and bitter cider apple varieties, selected as P.D.O. “Sidra de Asturias”. Maturation control on the farm. Hand collected. Hand selected.
Milling: Lobular (not grated).
Maceration: Yes, in certain conditions.
Apple juice: “Flor” sweet and thick juice (obtained from the initial squeezes of the press) and the stronger, bitter yet more liquid “torcipié” juice (obtained from the last final squeezes of the press).
Fermentation: Alcoholic <15ºC y Malolactic <14ºC in stainless steel tanks.
Serve at: 12-14ºC.
SIDRA DE HIELO CORTINA
Ice cider is a fermented product made of ice apple juice from 100% Premium apples. The climate, the landscape and the variety are the three key factors why Asturias is considered a unique region, birth place of quality apples.
Approximately 5 kg of apples are needed just to obtain 375 ml of this ice cider. Old gold in a glass, thick and shiny, a treat for the senses. A pure Apple fragance and a sweet and intense explosión of flavour, with 12% alcohol leaves place for the sourness and the freshness of the fruit from the “Maluspumila”. A ripe product ready to be consumed bu it will also improve positively if bottled.
Type of cider: Ice Cider
Alcohol: 12%
Natural concentration of sugar: >100g/l
Apples: A mixture of Premium cider varieties from Asturias (Spain)
Elaboration method: “Cryoconcentration” (from ice apple juice)
Fermentation: At low temperature, alcoholic during 6 months and partly malolactic.
Serving temperature: Around +4 degrees Celsius.
Conservation and Storage: Although this product is totally ready to be consumed, it can also be stored for years.
