Asturias- Like most families from the Asturian countryside, the Trabancos have always made their own cider from their own apples, but in 1925 Emilio Trabanco decided to turn this household hobby into a family business. Trabanco cider quickly became known throughout the region as the premier natural cider from Asturias. Not much has changed since then: the Trabanco family is still using traditional methods, indigenous apples, yeast and organic farming to produce exceptional, authentic Asturian ciders. Trabanco’s cider house is located in the town of Gijón, close to the sea in Asturias, the capital of cider making in Spain. In it can be found an incredible array of old chestnut barrels dating back to the beginning of the 20th century, with some large enough to hold up to 20,000 liters. The enormous square presses are made of wood and are just as old as the barrels, as tradition is followed as it was in 1925.
- Trabanco “Cosecha Propia” Sidra Natura (traditional cider, 6% abv)
- Trabanco “Poma Aurea” Cidra (cava-style bottle fermentation, 6% abv)