Quebrada del Chucao
Cider from Chile
Quebrada del Chucao’s Matías Nahrwold & Diego Rivera have been hand-crafting Nature and Brut ciders since 2010 using organically grown apples from old orchards located in Chile’s southern Araucanía Region.
Family-run by the two cousins, Quebrada del Chucao is located in Huiscapi, Chile’s Araucanía Region, the cidery continues the cultural and cider-producing tradition of the first European immigrants who settled in the south of the country during the 19th Century.
Today, the company uses fruit from some of the orchards planted at that time to produce their distinctive and flavourful ciders pressed and processed once a year from apples that are not commercially grown from around the village of Huiscapi, located between Villarica and Loncoche.
After crushing and pressing, fermentation using a commercial yeast takes between 2 and 3 weeks, with the cider then stored in stainless steel tanks for about 5 months. With the arrival of spring and warmer temperatures, the cider is bottled and undergoes a second fermentation with natural gasification to form tiny bubbles, a technique known as traditional method, or méthode Champenoise. This is followed by dégorgement carried out by hand, the cider is then re-capped and identified with labels beautifully illustrated by Luisa Rivera.
The old apple varieties used are hard to identify, so the company has started a programme to rescue what is a valued genetic heritage by grafting local varieties (like ‘limona’, ‘reineta’ ‘cabeza de niño’, together with others whose names have been lost in the mists of time). This project will allow the cidery to further develop products with a strong local identity and a great example of what ‘terroir’ means.
Quebrada del Chucao ciders are available to buy from Cider Is Wine – just click this link: Our Shop – Quebrada del Chucao
QUEBRADA DEL CHUCAO, Km 2 Huiscapi to El Parque, Araucanía, Chile