Words worth keeping

Essential vocabulary

Endurance

Persistence of carbon dioxide and fine bubbles after pouring.

Andecha

Community and reciprocal work between neighbors, also present in harvest tasks.

windlass

Cider house or popular bar; Originally, a name associated with a large cork-opening device.

Cork

Bottle and close the bottle with a cork.

Culin

Small amount that is poured and drunk immediately.

Duernu

Container or channel where the must is collected; by extension, freshly pressed sweet cider.

Espalme

Foam that appears when pouring and should disappear quickly.

Spicha

Opening of a barrel and festive gathering around cider; also the piece that covers it.

Wound

Place where cider is made and, traditionally, press used to extract the must.

Magaya

Crushed apple pulp after mashing, before or after pressing depending on local use.

Mayar

Crush or mash the apple to prepare it for pressing.

Mayu

Traditional mallet used to mash apples.

Swaddling

Pick up the ripe apple destined for the winepress from the ground.

Paste

Particles or fine foam that remain adhered to the wall of the glass.

Pipe

Large capacity wooden barrel used to ferment or preserve cider.

Pumarada / Pomarada

Planting apple trees, especially cider varieties.

Restallu

Lively and sparkling sensation that the cider leaves in the mouth after a good pour.

Duernu cider

Freshly pressed apple must, sweet and not yet fermented.

Trasiegu / Racking

I transfer the cider from one container to another to separate it from sediments and refine it.