Ice Cider
Valverán Ice Cider, 20 Manzanas
At the Valverán cider mill, owned by Masaveu Bodegas, they pioneered the production of ice cider in Spain in 2007. Valverán 20 Manzanas gets its name because it takes at least 20 apples to produce the contents of a 37.5 cl bottle. After being hand-picked, washed, and inspected on a sorting table, these apples are crushed, pressed, and the resulting must is decanted into stainless steel tanks using a cooling process. Once clarified, this must is frozen to minus 20°C in a carefully controlled process to naturally concentrate the sugars from the apples. After a slow process of separating the ice from the must, the resulting essence ferments for 10 months at a temperature of 10°C and then ages for 8 months in stainless steel tanks on its own lees.
¿What is ice cider?
Ice cider is a unique beverage made by fermenting apple must at low temperatures. Unlike traditional cider, ice cider is produced through a natural concentration process, in which the water present in the must from more than 11 varieties of Asturian apples freezes and is removed, resulting in a highly concentrated beverage rich in natural sugars.
Characteristics of Ice Cider
Ice cider is unique and stands out for its sweetness and balance between acidity and freshness. Its aromatic notes may evoke caramelized apples, plum compote, and even ripe quinces. Its flavor is intense and velvety; it is silky and well-balanced, with notes of concentrated apple, caramel, and honey. In addition, it typically has a higher alcohol content than traditional cider, ranging from 8% to 12% ABV.
Why is it called ice cider?
The term comes from “ice cider,” which first appeared in Canada in the late 1990s, specifically in Quebec. Christian Barthomeuf was the pioneer of ice cider—a Frenchman living in Canada who, in 1989, began experimenting with ice wine production techniques to make cider from frozen apples. After years of experimentation, it was in 1999 that he succeeded in bringing ice cider to market, though he was not the only one, as Guy Tardif also released his own ice cider that year.
Making Ice Cider
Carefully selecting the apples is the first step in making ice cider.
Selection of Apple Varieties
The various native apple varieties from the Asturias region used to make ice cider have been carefully selected, one by one, to bring out the complex flavors, nuances, and aromas that characterize this fantastic elixir.
The Cultivation and ripening of apples
The area is the second key factor; located in a unique setting with a climate perfect for growing and ripening apples, the Valverán apple orchard is the largest in Asturias.
Manual selection of apples
But what makes it so special is that only the finest apples, selected by hand, are used in each vintage of Valverán 20 Manzanas cider, resulting in exquisite aromas and a flavor that fills the palate from the first sip to the last. It takes at least 20 apples to make a bottle of Valverán ice cider—hence its name.
Pressing and freezing process
Once the apples are harvested, they undergo the pressing process, yielding fresh juice that is then subjected to controlled low temperatures. During this freezing process, the water separates from the rest of the juice, forming ice crystals and releasing sugars, acids, and aromas.
Fermentation
Through slow fermentation of the concentrated must at low temperatures, the sugars are converted into alcohol, which—after aging and filtration—develops the characteristic tones, flavors, and aromas of ice cider.
Pairing and serving ice cider
Ice cider is a versatile beverage that can be enjoyed in many different ways. It can be served as an aperitif, a dessert, or to round out a meal. Ice cider pairs perfectly with many foods. It can be served with mild cheeses, foie gras, or any dessert that isn’t overly sweet. It can also be used as an ingredient in cocktails and mixed drinks, adding its unique flavor and sweetness.
Valverán ice cider
Ice cider is inspired by the exclusive Canadian ice ciders, but in our case, instead of harvesting frozen apples, we freeze the juice we extract from those apples. We often say that it takes 20 locally grown apples to make a single bottle. But in reality, we need many more, because only the 20 best apples—selected by hand—will become Valverán cider. Its production requires complex temperature-control systems to replicate in the cider house the effects that frost would have on the orchard. It’s a delicate, meticulous process, after which an exclusive limited edition of just 18,000 bottles is bottled.
Enjoy Valverán 20 Manzanas Ice Cider