costa verde - a natural paradise
Cider has a rich history in the Costa Verde region of northern Spain, being the second oldest region in the world for cider production. They have been producing ciders for more than 2,000 years, since the First Century B.C.E., when the Romans brought apples to the area. The Romans planted apples for cider in regions that were not conducive to growing wine grapes.
What makes this region so special for cider production? The extremely wet and cold weather helps to extend the growing season of the apples while keeping the sugars low and acid high. Typical ciders produced in this region are not sweet. They are known for having sharp, crisp acidity and lower alcohol which allows the essence of these heritage apple varieties to show though.
The Costa Verde region’s ciders are also unique because they produce what is called Sidra Natural — meaning they are fermented using the natural yeast found in the fruit and never add sugar. By contrast, most domestic ciders begin with apple concentrate, purchased juice or dessert/culinary apples, and sometimes sugar and artificial flavors are also added.
Importantly, all of our ciders are comprised of heirloom cider apple varieties. They are fresh pressed in old traditional wooden basket presses and then slow fermented for around three months in Chestnut Barrels. They are then aged for a minimum of three months on their lees in the same Chestnut barrels before going into can or bottle. We strive for our ciders to be the perfect balance of new-world innovation and old-world tradition.