Elaboration

The Crop

The “Caseria” has in its property a plantation of apples (called “pomarada”) of 3500 trees of the varieties accepted by the Denomination of Origin of Cider of Asturias.

At the beginning of November it is carried out the gathering of the fruit staggering it along December and January by varieties (of early crop to late) and grade of maturity so that the fruit arrives under the best conditions to the press.

The mixture of varieties is fundamental for the obtaining of a cider of the highest quality. To supplement their own crop, the “Caseria” buys “pomaradas” (plantations) of apple in areas exclusively of Asturias. The selection of this apple is carried out under the direct supervision of responsible of the “Caseria”.

The Press

The apple, heaped in manzaneros, moves to the press in three phases:

1. Moved by means of current of water
2. Cleaning by means of water showers
3. Dried by compressed air
4. Selection table
5. Cut and crush.
6. Send to the presses by means of a bomb of solids

The “Caseria” uses the traditional method of pressing in court presses. For the sake of the quality and of the sanitary control of the elaboration processes, the old wooden presses have been substituted by presses of stainless steel, but the method (the cut of the borders of the husk to heap it and press it again, successively) is the traditional method that propitiates a slow extraction but that allows the haulage of all the savory and aromatic components of the fruit. The result is a pure must of apple.

The Fermentation

The must is trasvased to deposits of stainless steel of 24.500 l. of capacity and endowed, each one, of its own refrigeration system.

This process, in the Caseria, is carried out in a slow way, controlling the temperature of each deposit permanently by means of a refrigeration system, of digital control. After three months, approximately, of fermentation, the cider will remain in rest, "on the mother", during a minimum of another 11 months. Along this period the cider generates fundamental aromatic components and it tunes its textures.

The final result is a natural cider, of 6% alcohol, rich in fruit-bearing aromas, very balanced in acidity and sweetness, and of golden color. It is ideal for these characteristics for the distillation that will extract and heighten all these qualities.

The Distillation

The “Caseria” uses the ancestral system of stills called “alquitaras” for the distillation. These primitive apparatuses propitiate a much slower process that the stills of "swan neck" and distillation towers that modernly are used in all the stills of the world. Its low capacity of rectification demands that the product to be distilled has to have the highest balance and quality. Any alteration of the cider would be accused unavoidably in the distilled product.

In exchange, this system hurries to the maximum the obtaining of aromatic and savory shades and surrenders an alcohol of great fineness and proverbial digestive qualities.

The Caseria faithful to the tradition and possessor of the formulas of dosage of the fire and of the compasses of the time in the distillation, has maintained the old system. In the process they only select those "hearts or "centers" of the distilled product. The fresh liquor “L'Alquitara del Obispo” is a product of 41 percent alcohol, 100 percent natural and obtained starting from cider exclusively elaborated in the Country house. The alquitaras (stills) are mounted in two batteries of 7 apparatuses, each one with a continuous digital control of alcoholic grade, exit temperature of the distilled liquour, etc. The selection of the different distillation stages is carried out starting from the data that gives the control and of the programming that the master distiller prepares. The alquitaras are of copper and the rest of conductions of stainless steel of alimentary quality. The result is an aromatic liquor, without concessions to the edulcorated flavors, of very characteristic flavour with an aftertaste of apple and green fruits, and of overwhelming effects in the digestive process.

The Bottled

The Caseria dedicates 95 percent from its production of cider to the obtaining of the liquor, only passing to the bottle the product that, by means of it tasting, is determined as of superior quality for the consumption of cider.

The bottled is carried out by means of a filler of stainless steel, manual and located at the foot of the deposit to avoid the long journeys of the liquid and the batimiento of the same it, operations that would propitiate the loss of qualities and, mainly, of the endogenous carbonic content, basic substance for the pouring and the consumption.

Before passing to the corchado, sealing and labelling, the cider will remain stored in its bottle a term of 6 months. Only if the cider supports this rest without alteration of its qualities, it will be, under the standards of quality of Caseria, a good cider for the consumption. This test is the biggest guarantee in its 100% natural elaboration.

The Aging

From the year 2002 the Caseria dedicates the 80 percent of its fresh liquor distilled to the aging. The product to 45 percent alcohol is trasvasa to deposits for maturation with specially selected American oak, with more than 80 years of growth, and dried in a natural way (three years) in the origin (Ohio-EE UU) for the Caseria. In the own Caseria it is provided the toasted to the wood before its use.

In the "botas" of aging, it is controlled the grade of oxygenation of the product, the contribution of substances lignarias to the distillation and its evolution in color and flavor. This product is being tested permanently and at the present time it is being verified a slow evolution of the union with the wood, as much in color as in flavor. Its stay is programmed for 5 years, 10, 15 and 20 years, before carrying out the first coupages and exit to the market.