The cider mill maintains eight wooden cider mills, the oldest ones currently working in Asturies.
THE CIDER.- The apples begun to be picked in Llavandera. This area of Xixón in these days ha a heavy traffic of apple, trucks and harvesters that mix with tourists that come along to watch the show of apple loading, cleaning, smashing and of course to taste apple juice.
Trabanco Cider keeps their effort to maitain the tradition through two ways that are disappearing in the country. On on side the maintaining of the casks, wth the disassembly of the rings and holders. And on the other side the preparation of the cider mills, of the oldest ones in the Astucian cider mills and the only brand that has eight currently working.
This implies a defence of the traditional elaboration that they consider, in words of the manager Samuel Trabaco himself to be “the best option to get quality cider, with much more work and much slower but with the result of a finer cider with much more taste, so it’s really worth it”. “This is a difficult yeart with few apple and it will be important to have good suppliers, we work with people that guarantees the product and which we assure the sales year after year”, stated Samuel.
The apple picking is on its higher point in Asturies and it will go along the half of November. Trabanco states that they are using different apples for their different ciders, introducing in stainless steel the new Regona and Raxao apples, to be destined for brut nature cider Poma Áurea, selecting the varieties from their own orchards to label the cider as “Own Harves”, that guarantees the Asturian origin of the product and a wider and more varied selection for the yellow brand cider.
