Orchards and production
Sidra de Hielo 1898 begins with ripe apples from El Gaitero's Asturian orchards. The selected fruit is frozen before pressing, a cryo-extraction process that yields a small quantity of must naturally concentrated in sugar, acidity and apple flavour.
The concentrated juice ferments slowly at a controlled temperature of around 12°C, stopping with natural sweetness intact. A period of maturation follows before bottling in the 37.5cl format, allowing the fruit and caramelised notes to settle into balance.
Tasting notes
Appearance
Luminous deep gold with amber highlights and a glossy texture.
Nose
Baked apple and pear are layered with blossom honey, candied citrus and a touch of caramel.
Palate
Lusciously smooth, with spiced apple, toffee and dried apricot balanced by vivid acidity. Citrus peel brings freshness to the long, concentrated finish.
Serving suggestions
Serve well chilled in a small white-wine glass with blue cheese and oatcakes, apple and almond tart, baked custard, or duck-liver parfait. The half bottle provides four to six modest dessert-wine servings.
Background story
El Gaitero is based at Villaviciosa in Asturias and has made cider since the late nineteenth century. The house is closely associated with the region's orchard heritage and has become one of Spain's most internationally recognised cider names.
Sidra de Hielo 1898 applies modern control to a simple idea: freezing ripe apples before pressing to intensify their natural character. The result is richer and sweeter than traditional Asturian cider, but the region's naturally brisk apple acidity keeps it poised rather than cloying.
