PDO Asturian Cider. Made using traditional methods, with a blend of suitable grape varieties (Durona de Tresali, Raxao, De la Riega, Verdialona, ​​and Regona) from our own vineyards within the "Sidra de Asturias" Protected Designation of Origin. Before pressing, the pulp undergoes a 12-hour cold maceration, resulting in a must rich in aromatic compounds and with a more complex structure. After a slow fermentation at low temperatures in stainless steel tanks, it is clarified and stabilized by tangential filtration. Carbonation is achieved through a secondary fermentation in pressurized tanks (the "Charmat" method), using yeasts selected in our cellars. Once fermentation is complete, the cider is filtered and bottled under isobaric conditions to preserve the characteristic endogenous carbonation of our cider. Gluten-free. Vegan. Organic