Asturias has always been a by-word for cider. There is no Asturias without cider or cider without Asturias. It has always been this way and, in fact, apple and cider have marked from hundreds of years the character and costumes of our people.
Our landscape, of green mountains and blue sea, gets covered by a carpet of white flowers in spring. They are the flowers of our orchards, the apple trees in blossom, carrying out the first traits of a harvest that begins in October and will run up to the first weeks of December.
It´s then when the cider breweries are filled with apples, when wooden presses wake to squeeze all the juice from the hundreds of varieties of apple ciders which will be cider after the fermentation process in the traditional chestnut barrels. (The fermentation process starts spontaneously and naturally thanks to the proper natural yeasts).
Here lies the art of every brewery owner: the daily checking of fermentation by testing and taking care of musts which are being transformed into cider, to avoid defects and improve virtues.
The final stage after the fermentation is the racking or blending cider from different barrels, takes place.
Here is where the brewery owner takes great care to decide what coup ages to perform, which cider is going to mix and in what percentages so as to reach the Tasting notes that define our Trabanco cider.
Cider has marked the history of our family. From the moment Emilio Trabanco undertook the adventure of turning a “llagar” of self-consumption into all a business project in 1925. The business is very successful and Trabanco cider is very popular not only in the regional and national market, also in many international markets too.
Currently we have around 100 hectares of our own plantations and two cider breweries.
Our own apple orchard trees let us offer high quality raw material and it´s the key to guarantee the special attention to the selection of varieties for each kind of cider. In our plantations we combine traditional techniques with the latest innovations for our apple care to get an optimal performance in the different varieties of asturian cider apples at each harvest.
Tradition and modernity come together in the two Trabanco breweries.
Lavandera is our first cider brewery where it all began in 1925; The second one opened in 2010, this brewery has an area of over 11.000 square meters which allows us to greatly expand our production capacity and meet the challenges of the near future with guarantees.
Then arrived the 21st century, and the fourth generation of the Trabanco family joined the business giving way to a new stage marked by new products and the expansion to international markets.
Getting Trabanco cider to be known and recognized in different countries is now a reality. The company still works to improve that presence as in Italy where we started to do some business in 2020 with our partner “Sidro & Cider” and we expect to increase the presence around the whole country.
Currently our brochure has many different ciders, all of them produced of pure apple juice fermented in our breweries. Natural ciders, refreshing ciders and sparkling ciders for celebrations. Moreover there are many options for all kind of ciders consumers, brut, semi, sweet, and some new products as our cider vermouth or just our non-alcoholic cider (dealcoholized) since 2021.
