Sidra Natural Segundo

From Eating Asturias, the Encyclopedia of Asturian Gastronomy
Sidra Natural Segundo main.png

Using the same recipe and the same apples from the same fields since 1903, this is without a doubt one of the more traditional expressions of sidra natural in Gijón. This is a small production, cult cider. 60,000 liters are produced annually, available only from the llagar, or from Restaurante Las Peñas in Santurio, Gijón.


Asturians put great stock in the proper appearance and presentation of the cider. Perhaps more so than anywhere else I’ve ever drunk cider. For that reason, there is a well-developed vocabulary in Asturias for describing the visual aspects of sidra natural.

Color Pale Straw (2 SRM)
Clarity Brilliant
Espalme Volador: highly carbonated; but not to the point of flying corks
Pegue many small bubbles disappear quickly. few legs, little adhesion


Mouthfeel refers to the physical sensations (as opposed to the aromas and flavors) of the cider. It refers to textures that touch the tongue, roof of the mouth, teeth, throat, and to some extent, the aftertaste sensations.

Body Light
Sensation slick and light
Finish Short (0-15 Seconds)
Balance Finu: a cider that is "clean", "clear", and "balanced" - The ideal cider flavor profile

Aromas & Flavors

Sidra natural has a set of basic aromas and flavors that, to one degree or another, all examples exhibit. Here I rate the relative strength of those basic flavors, and afterwards discuss any additional flavor or aroma components that are noteworthy.

Alcohol Alma: Balanced alcohol
Apple Flavors Balanced apple flavors
Acetic Flavors Fema: low or undetectable amounts of acetic acid
Astringent Flavors Fema: more sweet than tart, with little acidity or astringency, without any strong notes.

Tasting Notes

Thin for my tastes, but very well liked. I tend more towards big bold expressions, but I have never (and will never) turn down a culin of Segundo.

About Cider Tasting

This evaluation standard is my own. It is not created or endorsed by any official body in Asturias or elsewhere. I designed it based on the work of the Brewer’s Association and the work of Travis Robert Alexander & Brianna L. Ewing Valliere of the Washington State University Center for Sustainable Agriculture and Natural Resources. It is also informed by the traditional vocabulary used to describe cider in Asturias. You can read more about my methodology, my standard for evaluating Asturian cider, and the descriptive lexicon I use.