NUESTRO PROCESO (OUR PROCESS)
Se recogen las manzanas... (The apples are collected...)
The secret to Todo Bien cider lies in the manzanas (apples). Over 20 different varieties of apple are used to make our cider. They are predominantly sourced from Asturias, a green and mountainous region in the northwest of Spain, which is also where our cider is produced. Per kilogram, Asturian manzanas are the most expensive apples in Europe and are noted for their acidic and sharp flavour. Asturian apples are mixed with other bitter and sweeter varieties to create a cider that is perfectly balanced. All of the apples used in our cider are hand-picked and carefully chosen to ensure their condition and maturity are optimal.
Las manzanas se prensan durante un período de tres días... (The apples are pressed over a three-day period...)
Following this selection process, the apples are washed and individually inspected once again. Any apple that does not meet quality standards is excluded from the production process. The apples that pass this stage are crushed and ground to a fine pulp. This pulp (otherwise known as pomace) is then pressed continuously over a three-day period. This rigorous and laborious procedure is performed with the aim of extracting as much apple juice as possible from the pulp. The remaining pomace is fed to local cattle to prevent any waste. Asturian cows are renowned for their docility. Local farmers insist it’s the pomace that makes them so tranquilo (calm).
El proceso de fermentación occure de forma natural, dando vida a la sidra todo bien sin prisa y sin pausa. (The fermentation process naturally occurs, slowly but surely bringing todo bien cider into existence.)
The apple juice is cooled and subsequently pumped into large chestnut barrels, where it is left to ferment into the cider we know and love for several months. After sufficient fermentation, the cider from each barrel is decanted into a 30,000-litre capacity tank. This unifies the musts and rids the cider of the dregs that may have formed at the bottom of each barrel. The final step is for the cider to be bottled/canned. This process takes place locally in Asturias.