Maeloc Pineapple and Pear Cider | 4.0% Galicia, Spain

£65.90

Maeloc Pineapple and Pear cider is made from a base of 100% pressed apples, no added sugar, blended with the fresh and intense aroma of pineapple (20% juice) with pear notes (10%).

Founded in 1998, Maeloc combines innovation, trend and tradition - reflected in their strap-line “do it your way”. Named after the 6th century bishop of Bretona, a local settlement of Celts in Galicia - an area with a long tradition of apple growing and is the largest cider region in Spain. 

Maeloc ciders are made the traditional way from apples not concentrate – using selected varietals sourced solely from over 1000 Galicia orchards, with all fruit being fully traceable. 10-12 apples are required for every litre of cider. Fermentation is with wild yeasts and from pressing to bottling the process takes about five months. 

Maeloc Pineapple and Pear cider is made from a base of 100% pressed apples, no added sugar, blended with the fresh and intense aroma of pineapple (20% juice) with pear notes (10%).

Founded in 1998, Maeloc combines innovation, trend and tradition - reflected in their strap-line “do it your way”. Named after the 6th century bishop of Bretona, a local settlement of Celts in Galicia - an area with a long tradition of apple growing and is the largest cider region in Spain. 

Maeloc ciders are made the traditional way from apples not concentrate – using selected varietals sourced solely from over 1000 Galicia orchards, with all fruit being fully traceable. 10-12 apples are required for every litre of cider. Fermentation is with wild yeasts and from pressing to bottling the process takes about five months. 

Tasting Notes: Cloudy appearance due to the fruit content: refreshingly sweet pineapple combines with the pear’s acidity and the apple’s crispness.

ABV 4.0%

Food pairing suggestions:

Available formats: 24 x 33cl bottles

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Sustainability info: Maeloc is part of the Mercado de la Coshcha (Harvest Market) which is heavily involved in local community support, helping to promote orchards in the rural areas of Galicia and the development of organic apple farming. 100% of the pulp left over from the cider making process is used for the feeding of farm animals.

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