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. Without gluten.
Made from fermented must, made with apples of the appropriate varieties, typically cider farms collected from farms controlled by our winemaker and very suitable for making cider due to its acidic and aromatic richness. 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 carbon dioxide.
- Wine Making (Spanish)
- Wine Region
- Food Pairing