Poma Aurea

Minimmun order: case of 6 bottles x 0.70 lt. = cost of bottle 6 Euros

" Poma Aurea" is a new offer of the Group Trabanco, developed after several years of research, which is positioned in the high range of the market of ciders.

This new cider is elaborated in conformity with traditional methods, departing from Asturian varieties of apple of cider, continuing a few rigorous quality controls and being conceived as a limited production. In it they have put the best of Cider Trabanco, a press with more than 75 years of experience in the sector and a long path in the diversification of product. Elaborated cider continuing the method brut nature and certified as Cider of Asturias Denomination of Origin Protected.

The most prestigious Asturian tables are the first aim of the young cider Poma Áurea.

Poma Aurea certified by the Regulatory Council, is commercialized across two channels, which are principally the high style restoration and the shops of products delicatessen.

Notes of taste:

The visual aspect is of yellow, golden, brilliant color, with persistent bubble of thin size and homogeneous and constant detachment.

On the smell, " of entry resembles aromas of flower of apple tree and wild manzanilla, finishing in figs and raisin ".

In the gustatory aspect, in mouth passes with smoothness, leaving a very harmonious and dry enough recollection, with notes to wood.

A bit of history:

From the year 1925, Trabanco has been in Asturias synonymous of a vallued fruity, semidry cider and of persistent and brilliant bubble that is obtained from exclusively Asturian apples, following a process of elaboration inaltered for centuries.

Having received numerous awards, today Trabanco Group , a still exclusively familiar business, they continue having a diversified offer and in expansion on the basis of their refreshing natural drink.

For the references that exist, it is possible to affirm that the elaboration of the natural cider, a common custom to all the Atlantic seaside of Europe, scarcely has suffered changes in Asturias throughout the centuries.

They have changed, undoubtedly, the hygienic - sanitary conditions, the materials, the facilities, but the essential process, from the compilation of the apple up to the final bottling, an apex of the guidelines is not separated transmitted from generation to generation.

The annual season begins in the second fortnight of October, depending on the meteorological conditions and on the condition of ripeness of the different varieties of fruit. Then one starts gathering the crop, process that, since in the past, continues being realized almost in its entirety manually, congregating to family and friends in a custom in which pervive the solidary proper spirit of the old rural Asturias.

Once received in the scale, one proceeds the apple to realize the first visual analysis, rejecting the items of fruit that present some type of anomaly. Later, the apples are submitted to a wash by several points of water to pressure, later, to pass for a manual chooser where a workman separates, one to one, the apples that do not offer the suitable conditions to be crushed. The following step, the crush in strict sense, is realized in the crushing machine and in it there is chosen the grain most adapted according to the ripeness and the type of apple, in order to obtain this way the best yield of extraction of apple juice. Of the mill it passes to the traditional presses, in which slowly the juice is obtained, in a process that can last up to four days and that it allows, unlike the industrial extraction - more rapid - to improve the performance of the alcoholic fermentation, to achieve a major concentration of volatile substances and to limit, in purpose, the acetification of the cider.

Once extracted the must, it is screwed towards the barrels of chestnut-tree or the tanks of stainless steel, where the fermentation begins until, in January and February, rotary decantings are undertaked from some to others in order to eliminate the impurities decanted during the fermentation. When the cider has reached the ideal density and the point, it is pumped from the barrel to the room of bottling taking care to keep the pressure lightly raised to avoid losses like that of carbonic anhydride. Once in this point start the procees of the bottling

SIDRA TRABANCO, S.A. Lavandera, s/n. 33350 - Gijón - Asturias (España)