Description
€10.12
A Vermouth is made with a wine as a base, and Roxmut is made with the Asturian cider from the Llagar Castañón, in which herbs are macerated and macerated in barrels. It is citric, assidured as appropriate and has...
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Sidra Valle Ballina Y Fernández Edicción Especial 2020
El Gaitero
Valle, Ballina & Fernández Brut Nature (Limited Edition) is an Asturias DOP cider crafted from traditional apple varieties using the classic Champenoise method. Dry, fresh, and with balanced acidity, it stands out for its fine bubbles, complex aromas of fruit and baked notes, and a long, persistent finish. Perfect for appetizers, seafood, fish, and soft cheeses.
Read moreShow less €15.46
21484
Data sheet
- Tipo
- Otros
Todos los productos
- País
- España
- Región
- ES-Asturias
- Productor
- El Gaitero
- Volume
- 75 cl
- Designation of Origin
- DOP Sidra de Asturias
- Vintage
- 2020
- Viticulture Type
- Conventional
- Alcohol Content
- 6,0
Valle, Ballina & Fernández Brut Nature (Limited Edition) is a cider from Asturias DOP made following the traditional method. It is produced from a blend of local apple varieties (Durona de Tresali, Collaos, Verdialona, Raxao, and Regona) grown on estate-owned orchards. Before pressing, the pulp undergoes cold maceration for 12 hours, yielding a more aromatic and structured must. Slow fermentation at low temperature, clarification, and stabilization through tangential filtration ensure its purity.
The second fermentation is carried out using the Champenoise method with selected yeasts and at least 11 months of aging before disgorgement, using the cider itself as the dosage. The result is a bright yellow color with golden reflections, abundant and fine bubbles, an intense aroma with notes of fruit, yeast, and bakery, and a dry, fresh, and balanced palate with a long, persistent finish.
It is recommended to serve between 7–10?°C (45–50?°F). It pairs perfectly with appetizers, smoked foods, cold cuts, foie gras, grilled fish, seafood, soft cheeses, and can also be used in cocktails.
Read moreShow lessThe second fermentation is carried out using the Champenoise method with selected yeasts and at least 11 months of aging before disgorgement, using the cider itself as the dosage. The result is a bright yellow color with golden reflections, abundant and fine bubbles, an intense aroma with notes of fruit, yeast, and bakery, and a dry, fresh, and balanced palate with a long, persistent finish.
It is recommended to serve between 7–10?°C (45–50?°F). It pairs perfectly with appetizers, smoked foods, cold cuts, foie gras, grilled fish, seafood, soft cheeses, and can also be used in cocktails.
Manufacturer
El Gaitero
Industrial Zarracina S.A.Camino del Fontán, 555, P.I. Porceyo, Asturias, España
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