The Valverán cider press, located in Sariego, the heart of the Cider Region of Asturias, is the result of more than ten years of research and testing. There José Masaveu Herrero, General Director of Masaveu Bodegas, began his most personal project in 1998. Today, more than 20,000 apple trees are cared for - on 35 hectares planted with different varieties - using organic farming techniques integrated into an 84-hectare farm that expresses all the green charm of the Asturian landscape to produce a unique and original product: the exclusive cider. ice Valverán 20 Apples. The production is a slow process that requires time and patience, from when the apples are harvested in the cider to the marketing of the ice cider, two years pass. The apples are chosen manually, washed and examined on a selection table. Afterwards, they are crushed and pressed, and the must obtained is decanted into stainless steel tanks by applying cold. Once clarified, it is frozen at minus 20 degrees, recreating the effects of frost in the winery and thus concentrating the sugars of the apple naturally. After a slow process of separating the ice and the wort, the essenceobtained ferments for 10 months at a temperature of 10ºC and then remains for 8 months in stainless steel tanks on its lees. Each bottle of this elixir contains the concentrated and fermented must of at least 20 apples.
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