塔邦客 Trabanco 蘋果酒莊園
1925年起，塔幫客Trabanco蘋果酒莊園僅使用最好的傳承工藝與高品質的蘋果與傳統釀造法，呈現最真實的老口感。當時Emilio Trabanco常常拿著自家釀造的蘋果酒請鄰居喝，已成為家喻戶曉的人物，他的夢想就是打造一座傳承真實在地人生活的蘋果酒莊。Lavandera 小鎮開始傳起，一路傳到Camocha、Vega Granda 一路再到Gijon鎮，口碑好，口耳相傳，縱使困難叢叢也就這麼漸漸打開知名度。1963年兒子與女兒Vincent與Alice接手，第一次世代移轉。1990年成立公司Asturvinagre S.L 也開始販售蘋果飲料、蘋果醋。
1998年成立Camin Lavandera S.L 公司，拓展蘋果園達60公頃，也增添了許多釀酒設備，除了在新舊釀法中取得平衡外，也格外改善衛生，讓塔幫客蘋果酒的品質穩定，連連獲獎，至今已成為西班牙最具代表性的知名酒廠，也是第一個擁有專業釀酒師進駐、獲得法定產區認證的酒廠。讓我們一起進入西班牙西北人的蘋果酒世界，用口感感受當地傳承數百年的工藝！也感受有別於法國西打的西班牙風格！
Trabanco is a synonym for natural cider. We have been making cider with the best ion of apples since 1925, and all while following traditional methods.
Emilio Trabanco worked hard to make his family´s dream of opening their own business come true. Great cider was being made in 1925 in Lavandera and his reputation conquered Gijon in no time. His dream was for this new cider to reach even the farthest corners of Asturias. The first harvests were really difficult. Constant rain complicated the apple picking process: filling crates and carrying almost 50 kilos of apples on your shoulder until reaching the apple cart, pulled by oxen.
Emilio´s children, Vicente and Alicia, took over the cider mill in 1963. They introduced improvements that made cider production easier, but they did not leave behind the essence of our traditions. Vicente was an expert and used his great sense of smell to choose apples. He was also a great buyer and salesman. His cider was very popular. It was one of the first to go on the market right after fermenting; its mildly bitter taste was all the rage. Trabanco was one of the first ciders to run out every season, as early as the month of May, making it the most popular cider when the new harvest came out in January.
The Trabanco family has always been involved in the cider mill lifestyle. All members of the family, since they were really little, have been involved in the entire production process: from picking apples, to weighing and choosing them, until pressing them in the pomace press. New generations grew up among the orchards... that was the Trabanco family lifestyle, the lifestyle of an entire village and a tradition that has been passed down through the generations. Emilio, the founder, was in love with apple orchards.
At low temperatures in stainless steel tanks.
Colour : Light yellow with a hint of green, fine crown and persistent bead.
Aroma : Green apple on clean wood and balsamic notes.
Palate : Balanced between acidity and sugars, making it fresh and satisfying.
適飲溫度 | 8℃
Serve Temperature | -8℃
This is the first white vermouth made from natural cider and is a raw (unfiltered) product to maintain the essence of natural cider.
This vermouth comes from the memory of those times when Emilio Trabanco added (in secret) a jet of cider to the vermouth to make it more tasty. Inspired by this memory, we combine white wines, cider and a great variety of botanicals (wormwood, dictamo, artemisia, gentian, boldo, cinnamon, star anise, coriander and vanilla) and fruits (cherry, orange peel and lemon).
The final product is stored for 30 days to promote the combination of aromas and tastes.
Colour : At first sight it presents a yellow straw color, due to the cider in branch.
Aroma : Aromas of wormwood, orange and apple appear on the nose.
Palate : In the mouth it is perceived an unusual freshness in a vermouth, motivated by the slight acidity of the cider. One perceives memories of cinnamon, and a bitter end typical of good vermouths.
In stainless steel tanks to then add the appropriate percentages of carbon dioxide and sugar.
Colour : Pale yellow and old gold predominate.
Aroma : Green apple on clean and balsamic wood
Palate : Ávalon stands out for its balance in acidity and sugars, which makes it a very refreshing cider. It presents a fine and persistent bubble.