Natural Fanjul Cider

Tiñana, 12. Siero 33199
Asturias (España)
Phone: +34 985 985 155
E-mail: lagar@sidrafanjul.com

Natural Fanjul Cider

Varieties

Traditional cider apples . The climate and soil are vitally important to the production of the different varieties such as Clara,Blanquina,Raxo,De la Riega, Xuanina,Perico,Verdialona,Regona or D.Tresali.

Elaboration

The Harvest begins in the second fortnight of October when the maturity of the fruit and the weather conditions are at an optimum.The apples are washed and slowly pressed in the pneumatic press at low pressure. The juice is then decanted,sifting out sediment leaving a clean,cold apple juice which is then left in the “LlAgar”,cider factory, to ferment. It is left the necessary length of time for the cider to mature and be bottled at the best moment.

Control

Independent and officially registered laboratory control of our products.

Characteristics

This natural cider is dry,midly sharp with a slightly buttery texture and a final,fine,astringent taste, it has a fresh,fruity and aromatic quality.

Recommendations

Natural cider doesn´t have a sell by date,although like any white wine or young,fermented drink,it`s best to be drunk during the year following it´s harvest. After bottling there is a progressive improvement in the flavour of the cider for a few days and then a period of stability,longer or shorter depending on it´s conservation. It`s best to store it in fresh,dry.

Conditions,avoiding sudden changes in temperature. It should be served at a temperature of around 12/14ºc, pouring into large glasses. It is particularly enjoyable with aperetifs and starters,patés,light meats or seafare.