The Story
Heirloom apples from Trabanco’s orchards are hand-harvested and crushed in a giant wooden press. Alcoholic fermentation is spontaneous with indigenous yeasts in massive, 100 year-old chestnut barrels.
Following fermentation, the natural cider is dealcoholized in a centrifuge and then the natural fine lees (expired natural apple yeasts) are reintroduced into the tank, boosting flavor and complexity. The fine lees are essential to the character of Asturian cider, lending this non-alcohol version all of the intensity of flavor and complexity of the original.
Tart apple fruit with hints of olive brine and yeasty notes. Classically matched with Asturian fabada (bean stew) but works magically with sausages and charcuterie.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Heirloom apples from Trabanco’s orchards are hand-harvested and crushed in a giant wooden press. Alcoholic fermentation is spontaneous with indigenous yeasts in massive, 100 year-old chestnut barrels.
Following fermentation, the natural cider is dealcoholized in a centrifuge and then the natural fine lees (expired natural apple yeasts) are reintroduced into the tank, boosting flavor and complexity. The fine lees are essential to the character of Asturian cider, lending this non-alcohol version all of the intensity of flavor and complexity of the original.
Tart apple fruit with hints of olive brine and yeasty notes. Classically matched with Asturian fabada (bean stew) but works magically with sausages and charcuterie.
