Description
The Sidra de Asturias PDO is a drink achieved by a type of apples classified as follows: sweet (Verdianola y Ernestina), bitter-sweet (Coloradota), bitter (Clara), semi-acid (Carrió, Solarina, De la Riega, Collaos, Perico, Prieta y Perezosa), semi-acid-bitter (Panquerina), bitter-semi-acid (Meana), acid (Durona de Tresali, Blanquina, Limón Montés, Teórica, San Roqueña, Raxao, Xuanina y Fuentes) and acid-bitter (Regona).
Production Area
The production area of Sidra de Asturias PDO is situated in the region of the Autonomous Community of Asturias principality, in northern Spain.
Production Method
The harvesting takes place between October and November. The apples, once harvested, are put into a wooden container, called duerno, and crushed into a wooden pestle, called mayos. The squeezed apples, called magaya, are put into another container, called masera, which is covered with smooth wooden layers. After squeezing, the product achieved must rest in the above containers for a day. The day after, the first squeeze is made to extract natural must, which then is put into casks to complete the fermentation process. After fermentation, which lasts from five to seven months, there is pouring off, clarification and filtering and, finally, bottling.
Appearance and Flavour
The appearance and flavour vary depending on the type of cider. It is straw-yellow to golden yellow in colour. Its taste varies from fresh and light to intense or dry. The aroma has a medium intensity which always recalls the fruit from which it is derived.
History
The origins of Sidra de Asturias PDO are millenary; indeed, they go back to some decades B.C. Some Latin authors affirmed that the cider was already known by Jews, Egyptians and Greeks. Pliny spoke of drinks extracted from apples and pears, mentioning also the wine apple as typical drink of the region. The ancient history of Sidra de Asturias PDO confirms the close link between the production area and the cultivation of cider apples, which has been made since immemorial time by the Asturias farmers, who, through an accurate selection, have improved in centuries the quality and definitely increased the use of this drink in the 20th century.
Gastronomy
The Sidra de Asturias PDO must be stored in fresh rooms avoiding excessive movements and vibrations. It is drunk fresh or cool, the temperature varies depending on the type. It goes well with all types of light dishes, fish, seafood, poultry, fresh cheeses and it is ideal with desserts.
Marketing
The product is sold as Sidra de Asturias PDO, in the varieties Sidra Natural Tradicional and Sidra Natural Filtrada and Sidra (Espumosa). It is packed in glass bottles with different shapes and sizes.
Distinctive Features
The climate and the different types of apples used to produce the Sidra de Asturias PDO give to the product its unique semi-acid organoleptic characteristics.
