Cider is produced in the northern regions of Spain, also known as “Green Spain” because it gets a lot of rain, which is perfect for apple growing. Around 80% of Spanish ciders are made in the region of Asturias; other producers are Galicia, Cantabria and the Basque Country.


In September and October apples are harvested and then they are left to ferment for six months. The cider is fermented only with the natural yeast found in the apples, and no extra sugar is added. When ready, the cider has a very dry taste, is quite cloudy, still has sediment in the bottom and it has a yellowish-green color.




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Petritegi

Petritegi - is one of the oldest cider producers in Spain, serving quality sider for over 5 generations. The production facilities located just few km outside of San Sebastian, en Basque Country. A high quality cider is produced on a base of up to 25 different kinds of apples, the process based on the modern and ecological production system. The quality control applies in all levels - the harvesting, pre-washing, washing, selection, selection, crushing, pressing, apple juice analysis, cooling, decanting (separation of solids), fermantation, bottling.

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Fonciello

This company, located in Siero, Austurias, has more than 10 years of experience in elaborating, selling and distributing authentic Asturian cider. All their products follow natural and artisanal elaboration processes. At Fonciello they offer three kind of ciders: Fonciello, Llaneza and Eris. The first is the oldest and most traditional, the second was created in 2009 and it is characterized but its really high quality and the third one is a sparkly cider. 

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El Gaitero

This cider producer company has long tradition and interesting story, it has been operating since the 19th century in the region of Asturias, as well as outside of the Iberian Peninsula, mainly with the American continent. El Gaitero has been able to keep up with time passing and it has become a modern company that has kept its traditional value and artisanal production.  

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