Grupo el Gaitero (Valle, Ballina y Fernández, S.A.)
Famous Worldwide
María Cardín
mariacardin@gaitero.com
La Espuncia s/n 33300 Villaviciosa (Asturias) Spain
Tel.: +34 985 890 100
@www.sidraelgaitero.com
Valle, Ballina y Fernández was born in the 19th century, at a time when many Asturians emigrated to America in search of a better life and future. During this long journey cider could easily spoil, so in order to keep all of its properties intact, the champagne method was used.
Thanks to this process, Sidra El Gaitero became the link between Asturians living in America and Spain. Sidra El Gaitero has grown as an international brand intent on taking the Asturian spirit to many countries. Today our products can be found in a variety of countries from Norway to China to the Dominican Republic.
Although we still maintain our original cellars, our equipment has evolved with new technologies and innovations which allow us to create new products and brands. Opening a bottle of Sidra el Gaitero is always an invitation to celebrate.
The traditional ciders (El Gaitero) are the oldest and most recognisable products of our mill, which are linked to the image of our company. The production process, a great innovation back then, has changed very little.
In the past cider was only consumed where it was produced because once it left the area, it would lose its qualities. At the end of the 19th century El Gaitero started to produce its ciders with high quality ingredients so they could be consumed anywhere in the world.
In order to produce excellent ciders our apple orchards are planted in such a way that varietals are easily identified, thus obtaining a great cider that can be reproduced time and time again
Our company is constantly developing new production techniques, although not all are applicable to cider. Only those products that meet our quality standards enter the production process. The quality of Sidras Técnicas (Pomarina), for example, is due to varietal selection, production techniques, the addition of yeasts, etc.
Pomarina is an original concept that envisions the cider starting with the apple on the tree. Different apple varieties are planted randomly in traditional Asturian orchards, making assortment mixture possible during harvest. The downside is that, when an exceptionally good cider is made, it is virtually impossible to reproduce the exact same cider again.
In order to produce excellent ciders we have planted new apple orchards where varietals are easily identified. This way we can obtain a great cider and we are able to reproduce it time and time again. We produce two ciders based on this concept: Granvas and Filtered Natural Cider.
During the last phase of fermentation, Granvas is pressurised to better integrate its bubbles. Its color is clean golden and shiny, with fine and abundant bubbles. Intense on the nose, with an explosion of primary aromas Intense in the mouth, giving way to hints of fruit and a long and refined finish.
We have tried Filtered Natural Cider to meet the expectations of the traditional consumer of natural cider. Technically more advanced, it can be consumed without needing the traditional high pour. Clean, golden and shiny in color, its bubbles fade in the glass giving way to a beautiful tear f. Strong and fruity on the nose, with a dominance of apple and citrus. It feels in the mouth like a needle of very fine and integrated bubbles that lend freshness. Its slight bitterness makes it a very original cider.