GRUPO SIDRA EL GAITERO

retailers, importers, customers

Crafted using traditional methods with a skilfully selected combination of varieties, harvested from orchards included in the ‘Sidra de Asturias’ Designation of Origin.
Prior to pressing, the pulp is cold-macerated for 12 hours, producing a must that is rich in aromatic compounds and characterised by its complex structure. Following slow, low temperature fermentation in stainless steel vats, after that is clarified and stabilised by a process of tangential filtration.
The cider is carbonised by means of a second fermentation in pressurised vats (the Charmat method), using yeast selected in our wineries. Once the fermentation process is complete, aging for 5 months al least, the cider is filtered and bottled using an isobaric filling method in order to conserve the endogenous gas that is one of the hallmarks of our cider.

Retail, Horeca, Online

Retailers, importers, customers

Crafted using traditional methods and a combination of Asturian apple varieties whose rich aromas make them ideal for use in cider production. The result is a first class must which, following a process of slow, low temperature alcoholic fermentation, is used for the natural base cider. The final stages of the production process include clarification, filtration, sweetening and carbonation to produce a sweet cider.

Gluten-free. Vegan.

Retail, Horeca, Online channel

Importes, Distribuitors, retailers, customer

Crafted using traditional methods with a skilfully selected combination of varieties (Durona de Tresali, Raxao, de la Riega, Verdialona and Regona), harvested from our own orchards included in the ‘Sidra de Asturias’ Designation of Origin.
Prior to pressing, the pulp is cold-macerated for 12 hours, producing a must that is rich in aromatic compounds and characterised by its complex structure. Following slow, low temperature fermentation in stainless steel vats, it is clarified and stabilised by a process of tangential filtration (a cold process to ensure that none of the endogenous carbonation is lost) and then bottled.
Gluten free. Vegan.

Retail, Horeca, online,etc

Importes, Retailers, customers

Crafted using traditional methods with a skilfully selected combination of varieties (Durona de Tresali, Raxao, de la Riega, Verdialona y Regona), harvested from our own orchards included in the ‘Sidra de Asturias’ Designation of Origin.
Prior to pressing, the pulp is cold-macerated for 12 hours, producing a must that is rich in aromatic compounds and characterised by its complex structure. Following slow, low temperature fermentation in stainless steel vats, it is clarified and stabilised by a process of tangential filtration.
The cider is carbonised by means of a second fermentation in pressurised vats (the Charmat method), using yeast selected in our wineries. Once the fermentation process is complete, aging for 5 months at least, the cider is filtered and bottled using an isobaric filling method in order to conserve the endogenous gas that is one of the hallmarks of our cider.

Gluten free. Vegan.

Horeca,Retail, online

Importes, distributors, retailers, customers

Crafted using traditional methods and a combination of apple varieties whose rich aromas make them ideal for use in cider production. This enables us to produce a top quality must which acquires its rosé tone when it comes into contact with the fruit skin.
A slow alcoholic fermentation process at a low temperature produces the natural base cider.
The final stages of the production process include clarification, filtration, sweetening and carbonation to produce a semi-dry cider.
Gluten free. Vegan.

Retail, Horeca, online,etc