DOP SIDRA DE ASTURIAS

Made according to the traditional procedure, with a mixture of suitable varieties (Durona de Tresali, Collaos, Verdialona, ​​Raxao, Regona), from our own farms under the Denomination of Origin "Sidra de Asturias". Before pressing, the pulp is subjected to a cold maceration for 12 hours, achieving a must rich in aromatic compounds and more complex in terms of its structure. After a slow fermentation at low temperatures in stainless steel tanks, it is clarified and stabilized by tangential filtration.

The carbonic intake is carried out following the second fermentation procedure by the traditional Champenoise method, using selected yeasts in our cellars. Once this second fermentation has finished and after at least 11 months of maturation, the disgorging is carried out using the cider itself as the expedition liquor.