Nimi: Valverán 20 manzanas, Sidra de Hielo 2015
Tootja: Llagares Valverán, Pomaradas y Llagares de Sariego, S.L.
Alkohol: 9,5%
Pudeli mõõt: 37,5 cl
Valmistusmeetod:
Elaboration
Only 14,000 bottles are crafted each year
Blend / Coupage: We blend a variety of Raxao and Durona de Tresali apples with a small quantity
of Verdialona, De la riega and Fuentes. All of these varietals are native of Asturias and come from
our own orchards.
Elaboration method:
The apples are hand-picked and carefully placed in crates before being washed
and newly examined on sorting tables. Once the apples are selected, they are then milled and pressed
and the obtained must is racked into stainless steel tanks using cold application.
After clarification, the cider is then frozen; the cider mill reproduces the effects that a natural frost
would have on the orchard, concentrating the apple’s natural sugars. After the slow process of separating
the ice and the must, the obtained essence is fermented for 6-8 months at a temperature of 10 ºC.
Aging: This cider is aged for 12 months in 225L American (20%) and French (80%) oak Bordeaux
barrels. Aging takes place in our underground cellar at a constant temperature and in total absence of
light, noise and vibrations. At the bottling stage, the cider is stabilized through filtering. The bottled
cider then rests in our cellar, for a minimum of 4-8 months, until we consider the taste to be optimum,
at which point the product is ready to go on sale.
Referring to your comments:
- During our process. we ice the must. We do not ice the apples
- Fermentation is started with Natural sugar (we do not add anything extra) and cultured yeast
- 180 gr/l of Sugar
- You are right about the sugar, it is coming from the Apple itself. 80% from the 180 grames are Fruktose and the other 20% are Glucose and Sucrose, but all natural.
Värv: pruun, selge; kindlasti mitte kollase lähedalegi
Aroom: kõrbenud suhkru aroom; õuna ei tunne aga kas peaks?
Mull: jääsiider on alati mullita
Maitse: esimene assotsiatsioon on, et see on justkui siirup või mingi tihendatud vedelik, mida ta sisuliselt ju ongi. See siirupine olemus tuleneb ka justkui pannil pruunistatud suhkru maitsest, mida peab suus hoidma, ennem kui hakkab sulama. Kukekomm on selline. Mistahes maitse suhu tuleb, see on nii mitmekihiline, et neelata on raske. Jääsiidril peavad magus ja hape olema omas kindlas tasakaalus, maitse mõttes, ning Valveranil on see õnnestunud. Kuid teiste jääsiidritega võrreldes prevaleerib see tihke maitse - maitset ei saa lahti ennem, kui see on süljega segunenud ja sedasi lahjendatud. Väga omapärane jook ja kindlasti selline, mida pole võimalik rohkem kui 1 klaasike korraga nautida.
SOOVITUS: minu jaoks on jääsiider alati nii eriline jook, et seda ei raatsi mitte millegagi koos juua. Kuid, tootja on soovitanud nii:
Tasting, Pairing & Serving
Colour / Appearance: Old gold with copper glints, clean and bright
Aroma / Nose: Complex, very aromatic nose, awarding sweet, dried fruit sensations, dried peaches.
Citrus aromas such as passion fruit, candied orange peel and ripe apples dominate.
Taste / Palate: This cider offers a perfect balance between sweetness and acidity; on the palate it is
sweet and moreish, reminiscent of honey, full and persistent with a very intense and complex bouquet.
The finish is elegant and refined with a crisp acidity which awards zest and leaves a long, unforgettable
aftertaste.
PAIRING Ideal with fresh, mi-cuit and tinned duck or goose foie gras. Also perfect with full-fat,
mature cheeses. If we were to pair this cider with desserts, we would choose not-too-sweet options
containing apples such as apple tarte tatin, candied orange peel, mandarin orange, chocolate, French
pastry cream, fresh cream or nuts. Why not tantalise the taste buds by serving with iberian pork
cheek, or game dishes such as venison or wild boar, to contrast with the cider’s sweetness.
GLASSWARE Serve in Sauternes dessert wine glass
Did you know that 80% of this cider’s residual sugar is fructose?
Serving temperature: 10º C
