In 1947, Alfredo Ordóñez Onís founded a cider winery on the Alameda estate, a land, that of Nava, already then with a deep cider-making tradition. Currently they have two facilities: the winery located in La Teyera and the Villa facilities, where all the other ciders have been produced since 1967, including sparkling ciders, table ciders, ciders with lemon, with honey, ice ciders, and non-alcoholic ciders.
VINIFICATION
Made with apples from Viuda de Angelon’s own farm in Monga (Nava). It is characterised by the fact that its second fermentation and ageing takes place in the same bottle that the consumer uncorks, which allows the bubbles to be obtained naturally using the traditional method.
TASTING NOTE
Its secondary fermentation and aging process takes place in the same bottle the consumer uncorks, allowing for the bubbles to be obtained naturally using the traditional method. Pale amber in color, with barely any foam. The nose reveals hints of apple juice, soft toasted notes, and a distinctive spicy undertone. The palate has a good attack, medium body, a creamy finish, subtle sweet notes, almost imperceptible bitterness, and slight drying sensations. It is quite fresh, with a persistent malic acidity. It drinks well.
FOOD PAIRING
Pairs well with fatty and salty foods, such as tapas, chorizo, shellfish, and cheeses, especially blue cheeses like Cabrales.
