POMARADAS Y LLAGARES DE SARIEGO S.L. / El Rebollar - 33516 Sariego ( Asturias) Tel. +34 985 22 27 93 / www.llagaresvalveran.com

Origin: Council of Sariego (Cider district area in Asturias)Quality group: natural cider (Signature cider)

Coupage: native varieties as: Blanquina, Xuanina, De la Riega,Verdialona, Fuentes, Perico, Collaos, Durona de Tresali, Regona,Raxao, San Roqueña y Panquerina.These varieties come from: acid, semiacid, sweet and bitter-acidapples.Elaboration: after the pre-selection phase of our apples, these arecollected by hand at its peak of maturation and transferred intoboxes to the press-house to prevent its deterioration and to facilitatetheir efficiency process. Then they are again selected on conveyorbelt and pressed at low temperatures. The must obtained is decantedon a natural way and fermented in stainless steel tanks at acontrolled temperature with upbringing on fine lees during 16months. These lees are chosen following their aroma qualities.

Serving temperature: to enjoy the features of this natural cider,serve in 8-12° CRecommendations: to activate carbonic gas is recommended topour at low distance over the glass -20cm-.Pairing: adequate to pair with fish, seafood, white meats,vegetables…

VALVERAN NATURAL CIDERProduction limited to 25,000 bottles. C ider elaborated from a selection of apples camefrom our own plantation in El Rebollar, Sariego (Asturias- Spain), manually collectedand selected on conveyor belt.

Format: 0,75 l.Packaging: a carton boxBox: 12 bottlesEuropalet: 60 boxes/ 720 botlles

CataColour: yellow straw coloured with green reflections and brightflashes.Nose: fruity, very clean with aromas of apple and citrus notes.lantes.Palate: balanced, with a smooth entry and a fresh step by mouth.Post-flavour is nice and long.

Tastingnotes

Logistic and packaging

Recommendations

Technical Details

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Technical Details

Tasting

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Colour / Appearance: sparkling pale yellow colour with greenish hues.Behaviour: perfect carbonic bite, small bubbles are slowly released like strings of rosary beads which join to form a crown on top.Aroma / Nose: intense, clean and frank, with pleasant notes remi-niscent of green apples and freshly cut grass, finishing with pear and citric notes.Taste / Palate: fresh, with well balanced acidity. The bubbles disappear on the tongue producing a pleasant tickling sensation. Very appetizing, the long-lasting aromatic persistence emphasizes the perfect bitter/sweet balance. PO

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SIDRA BRUT VALVERÁN FACT SHEETCider produced with selected apples grown in our orchard “el Rebollar” following traditional methods.

Tasting

Year: 2007Region of Origin: Sariego (Cider Capital of Asturias).Quality group: Cider.Coupage: A wide variety of native apples including: Blanquina, Xuani-na, De la Riega, Verdialona, Fuentes, Perico, Collaos, Durona de Tre-sali, Regona, Raxao, San Roqueña and Panquerina. These are a mixture of sharp, medium sharp, sweet and bitter-sharp varieties.Cidermaking: First, the apples are selected in our orchards, and then, at the moment of optimum maturity, they are hand-harvested and, in order to prevent damage and save precious time, they are taken to the cider mill in boxes. On arrival, they are once again selected on belts and are then pressed at low temperatures. The apple juice obtained is racked, fermented and matured in stainless steel vats at controlled tem-peratures.The selected natural cider is then bottled with the “tirage liqueur” (a mixture of sugar and selected yeasts) in order to carry out secondary fermentation in the bottle. For this purpose the bottles are taken to the underground cellar and placed horizontally, in total absence of light and vibrations, at a controlled temperature of 14 ºC. This second fer-mentation produces the endogenous carbonic gas and the characteristic aroma. After secondary fermentation, the bottles are kept in a hori-zontal position (in contact with lees) for 9 months, during which time the aroma and taste profiles are perfected and the cider acquires its bubbly zest.Having concluded the maturing stage, the cider is riddled in the bottle holders in order to move the lees and sediments to the bottle neck, next step is disgorging, which involves the expulsion of the sedi-ments using the force of the pressure built up inside the bottle during secondary fermentation.

Designation of origin: Sariego (Cider making region of Asturias)

Quality group: Ice cider

Coupage: a meticulous selection of the following, late-ripeningnative varieties: Durona de Tresali, Regona and Raxao.

Elaboration method: the selected apples are scratted and maceratedat low temperature, prior to undergoing a gentle pressing procedure.At Llagares Valverán, our ice-cider is made following a specialprocessing of the resulting must. At our cider mill, we reproducethe effects that a natural frost would have in the orchard: the mustis concentrated and the essence obtained is fermented for 4 monthsin stainless steel tanks, at controlled temperature.

Aging: the cider remains in our underground cellar for 12 months,in 225 litre French oak casks, at constantly controlled temperatureand in total absence of light, noise and vibrations.

‘20 MANZANAS’ by Valverán

Each bottle is elaborated with 20 selected apples from our own orchard, in El Rebollar,Sariego (Asturias), which are manually picked and sorted.

80% of the residual sugars consist of fr uctose. This cider has alower level of sugars than ice-ciders from other parts of the world,distinguishing its Cantabrian character and giving a uniquepersonality to this new cider.

Colour / Appearance: bright golden y ellow with copper hints.Aroma / Nose: very aromatic, complex nose. M ainly citrus(mandarin orange, passion fruit) and floral (white flowers) notes.Taste / Palate: strikes a perfect balance between sweetness andacidity, In the mouth it proves sweet and pleasant, unctuous withvery good persistence and a crisp acid finish awar ding greatfreshness.Serving Temperature: best served at 6-8º C

Tasting

Further details

Technical details

POM

ARAD

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Join us Follow us Find us