Sidra Cortina
Sidra Cortina
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Tell me what you drink and I will tell you who you are

CORTINA NATURAL CIDER

After a careful selection of the best varieties of cider apples from the Principality of Asturias, we obtain apple juice which is then pumped to our storage tanks where it is fermented under individually controlled temperatures. Finally, following tradition, it undergoes racking when the moon is waning at the beginning of the year, and then it is matured in oak vats. The result is a fresh, straw-coloured cider with a fruity aroma which is easy on the palate. It is a natural quality cider with its own distinct style.

Type of cider: Natural “traditional”.

Alcohol strength: 6% Vol.

Type of apple: Mixture of a variety of cider apples. Maturation control. Hand collected. Hand selected.

Milling: Lobular (not grated)

Maceration: No.

Apple juice: “Flor” sweet and thick juice (obtained from the initial squeezes of the press) and the stronger, bitter yet more liquid “torcipié” juice (obtained from the last final squeezes of the press)

Fermentation: Alcoholic <16ºC y Malolactic <15ºC, in stainless steel tanks and oak vats.

Serve at: 12-14ºC

Conservation: A slightly ventilated and dark place. Room temperature less than 15ºC. Optimum humidity: 70%

LLAGAR DE LA FERRERÍA NATURAL CIDER

The “Llagar de la Ferrería” (Ferrería Cider Mill) natural cider is made from varieties of cider apples that grow in the privileged natural surroundings and climate of Villaviciosa. The cider mill gives its name to this natural cider, which has been made using traditional methods. Its transparent colour, intense aroma and its delightful freshness created by the natural carbon dioxide produced during fermentation, are some of the qualities of its inimitable personality.

Type of cider: Natural “traditional”.
Alcohol strength: 6% Vol.
Type of apple: Mixture of a variety of cider apples. Maturation control. Hand collected. Hand selected.
Milling: Lobular (not grated).
Maceration: No.
Fermentation: Alcoholic <18ºC y Malolactic <18ºC, in stainless steel tanks.

Serve at: 12-14ºC.
Conservation: A slightly ventilated and dark place. Room temperature less than 15ºC.

Optimum humidity: 70%.

CORTINA NATURAL ORGANIC CIDER

As the apple has adapted to the land and microclimates of Asturias over centuries, today we can enjoy a wide variety of autochthonous cider apples. The harvesting methods of organic farming respects this natural evolution and enables us to obtain a healthy and quality apple. This apple, which is hand selected and processed in our cider mill using traditional methods, is monitored under strict controls run by the Council on Organic Agriculture Production of the Principality of Asturias (COPAE). The result is a complex cider that hints of fruity compote which is delightful on the palate.

Type of Cider: Natural cider made from organically grown Asturian apples.
Seal of Quality: “COPAE – Council on Organic Agriculture Production of the Principality of Asturias”.
Alcohol strength: 6% Vol.
Type of apple: Mixture of cider apple varieties. Maturation control. Hand collected. Hand selected.
Milling: Lobular (not grated).
Maceration: No.
Apple juice: “Flor” sweet and thick juice (obtained from the initial squeezes of the press) and the stronger, bitter yet more liquid “torcipié” juice (obtained from the last final squeezes of the press).
Fermentation: Alcoholic <15ºC y Malolactic <15ºC, in stainless steel tanks.
Serve at: 12-14ºC.
Conservation: A slightly ventilated and dark place. Room temperature less than 15ºC. Humidity: 70%.

Traditional VILLACUBERA, NATURAL CIDER

Villacubera is a unique natural cider. It is made using exclusive cider apples which are collected from the best apple orchards in Asturias. The bitter-sharp “Villacubera” apples produce an  aggressive cider which only softens after it has been matured in tanks over a long period. Some of its main characteristics are its fine aroma, rich in nuances, and is soft and flavoursome on the palate with subtle bitter hints.

Type of cider: Natural “traditional”.
Denomination of Origin: “Sidra de Asturias” (Asturian Cider).
Alcohol strength: 6% Vol.
Type of apple: Mixture of acidic and bitter cider apple varieties, selected as P.D.O. “Sidra de Asturias”. Maturation control on the farm. Hand collected. Hand selected.
Milling: Lobular (not grated).
Maceration: Yes, in certain conditions.
Apple juice: “Flor” sweet and thick juice (obtained from the initial squeezes of the press) and the stronger, bitter yet more liquid “torcipié” juice (obtained from the last final squeezes of the press).
Fermentation: Alcoholic <15ºC y Malolactic <14ºC in stainless steel tanks.
Serve at: 12-14ºC.

VILLACUBERA 100% Regona, NATURAL CIDER

The Regona apple is a strong cider apple variety that is autochthonous to Villaviciosa. This variety holds a range of nuances. It undergoes a complex elaboration based on the slow maceration and cold fermentation of fresh Regona apple juice, which produces quite a unique result. It is a natural cider to be savoured slowly, and its 6% alcohol by volume strength and light, natural carbon dioxide, are qualities that enhance its freshness and aromatic and flavoursome quality. It does not need to be “escanciado” (traditionally poured from a height, which is how Asturian natural cider is usually served), making this natural quality cider a must-have for any good restaurateur or cider lover.

Type of cider: Natural “new expression”.
Denomination of Origin: “Sidra de Asturias” (Asturian Cider).
Alcohol strength: 6% Vol.
Type of apple: 100% Regona.

Maturation control on the farm. Hand collected. Hand selected.
Milled: Lobular (not grated).
Maceration: In cold for 7-9 hours.
Apple juice: Made exclusively from “Flor”, a sweet and thick juice obtained from the initial weaker squeezes of the press.
Fermentation: Alcoholic <12ºC y Malolactic <13ºC in stainless steel tanks.
Serve at: 9ºC.

SIDRA DE HIELO CORTINA

El proceso de elaboración de la Sidra de Hielo CORTINA empieza con la selección de las variedades de manzana y la elección de su momento óptimo de maduración que debe ser avanzado. Una vez en el lagar, las manzanas se someten al proceso habitual de selección, mayado y prensado. El mosto flor obtenido es entonces sometido a un frío intenso llegando a la congelación, para al cabo de varias semanas proceder a la descongelación y la consecuente eliminación de agua por este simple método físico. El mosto concentrado obtenido comienza una fermentación que durará varios meses, tras la cual se obtendrán 12 grados de alcohol y una concentración de azúcares superior a los 100 gramos por litro que puede oscilar ligeramente en función de la cosecha. Después de algo más de un año de fermentación y maduración, el producto se filtra y está listo para el embotellado final.

Tipo de sidra: Sidra de Hielo

Alcohol: 12% Vol.

Azúcares naturales: Más de 100 g/l

Manzana: Selección exhaustiva de variedades Premium del Principado de Asturias. Control de maduración. Recogida a mano. Seleccionada a mano.

Mayado: Lobular (no rayado)

Mosto: Mosto fresco sometido a crioconcentración de azúcares naturales por congelación

Fermentación: Acohólica <13ºC y semi-maloláctica <14ºC

Vida útil y conservación: Aunque suficientemente madura para su consumo inmediato, evoluciona positivamente con el paso de los años. Se recomienda almacenar en lugar fresco al amparo de la luz solar.