La Posma cider made in Tenerife island
The Cider Posma, which bears this name due to the almost persistent mists of the area (posma is very fine rain, also known as horizontal rain) is elaborated by the champagnise method, the second fermentation being carried out in bottle, just as a cava or champagne. Its creators never thought that the Tenerife apple, sweeter and crisp than the peninsular, could give such an excellent broth until reaching the best brut award at the 4th International Salon of the Gala of Asturias (SIGSA) 2014). In the phase of scores during the tasting an international judge (German) got to rate it with a of 10, bordering the cider brut is made with apples that are grown in the middle of Tenerife, places that are characterized by the appearance of horizontal rain, which the farmer of the area known as posma. It is elaborated by the method champagnoise, being carried out the second fermentation in bottle, like a cava or champagne. They start with 8 farmers of the apple reineta and at present they have a production of 4000 bottles being able to increase the number in function of the implication of new cosecheros. The elaboration is handmade which guarantees the quality of the cider.
Size: 3671px × 5506px
Location: El Sauzal, Tenerife, Santa Cruz de Tenerife, España
Photo credit: © Jose Luis Mendez Fernandez / Alamy / Afripics
License: Licensed
Model Released: No
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