Cider making
At Costa Verde Cider Company, we use 100% heirloom cider apple varieties in all of our ciders. We aim to find balance between old-world traditions and new-world innovations. This results in a cider that is worlds apart.
Harvest
All of our apples are hand harvested from small family farms. Many of them have been growing apples for multiple generations. We only use heirloom cider specific apple varieties for each of our ciders.
Washing
After harvest our apples get washed thoroughly on the outside to remove any dirt and debris. This helps to ensure we get clean juice without any contamination.
Grinding Pomace
Once we have clean apples, we must grind them to make what is called pomace. This is ground up apples that are allowed to slightly oxidize so we can press the juice out of it. Afterward, the pomace is composted and then incorporated back into the soil in the orchards.
Pressing
Pressing separates the juice from the pulp by squeezing the pomace. We use traditional wooden basket presses for our cider, which allows for a gentle and slow pressing. The fresh juice is captured in sanitized bins and then pumped into Chestnut barrels.
Fermentation
All of our ciders are wild fermented in temperature controlled chestnut barrels using wild yeast from the apples and native yeast present in the Cider House. The ciders undergo a long cold fermentation, which helps to preserve aromas and the freshness on the palate. Fermentation typically takes between 45 - 60 days to complete.
Aging
After fermentation, our ciders are then aged for 6-8 months in the same chestnut barrels they were fermented in. They are aged on their lees (spent yeast and apple solids), just like white wines, which gives the ciders body, creaminess, structure and a nutty finish. We taste each barrel every week and will only bottle/can when they are ready.