This extra cider is made by traditional methods with a mixture of suitable varieties (Durona de Tresali, Villaviciosa, Raxao, Perico, Regona, etc.), typically Asturian and very suitable for making cider due to its aromatic richness.

In this way and by making a correct mixture of the different apple groups, taking into account their organoleptic and technological characteristics (sweet, bitter and acidic), we obtain a high quality must for, after a slow alcoholic fermentation and at low temperatures, to make natural cider . The process is completed with clarification, filtration, sweetening and carbonation resulting in an extra semi-dry cider.

Gluten free.