Made from fermented must, made with apples of suitable varieties (Villaviciosa, San Roqueña, Amariega, Regona, etc.), typically Asturian harvested on our property in La Espuncia, Villaviciosa and very appropriate for the production of cider due to its acid richness and aromatic. Before pressing, we subject the pulp to a cold maceration for 12 hours, with periodic stirring, to achieve a must rich in aromatic compounds. Part of this must.

After a slow fermentation and at low temperatures in stainless steel tanks, we obtain our natural cider. Stabilization and filtration are carried out by tangential and membrane filtration, with a pore size of 0.65 microns, operations carried out cold and in tanks with adequate pressure so as not to lose our endogenous carbon dioxide.

This type of cider is ideal for those times or places where it is not possible to pour natural cider since it is drunk in a glass of white wine.

Gluten free