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Cider in Asturias

Asturias has always been a by-word for cider. There is no Asturias without cider or cider without Asturias. It has always been this way and, in fact, apple and cider have marked from hundreds of years the character and customs of our people.

Asturias has always been a by-word for cider. There is no Asturias without cider or cider without Asturias. It has always been this way and, in fact, apple and cider have marked from hundreds of years the character and customs of our people.

Our landscape, of green mountains and blue sea, gets covered by a carpet of white flowers in spring. They are the flowers of our orchards, the apple trees in blossom, carrying out the first traits of a harvest that begins in October and will run up to the first weeks of December.

It is then when the cider breweries are filled with apples, when wooden presses wake to squeeze all the juice from the hundreds of varieties of apple cider which even today are traditionally grown in Asturias.

It is then, too, when the sweet cider is shared out. A part of which goes to the youngest in the  house, who devour it in the traditional “amaguestos”  with roasted chestnuts; the other part begins to fill the traditional wooden barrels to start the fermentation process, the phase in which the brewery owner must show his skills as  a creator of cider.

The first cider of the year will arrive in March. March 19 is the date traditionally chosen to test the new cider, and it is  also the date the Asociación de Llagareros de Sidra de Manzana Seleccion, Sidra Trabanco among  them, is recovering as point of reference to publicly present the new cider harvest.

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