Apple Varieties: Reineta, Limona, Gravenstein, Roja Chica, Alvarado
The apples for this cider are handpicked between early March and beginning of April, from local orchard which, though not certified, are grown completely organically. Once in the cellar, they are washed, crushed and then pressed to obtain the very best part of the juice. The juice was fermented in stainless steel tanks for 2 to 3 weeks. After the fermentation is finished, the cider is aged in the same tanks for 4 to 5 months, where it is blended and prepared for bottling. Bottling and preparation for the second fermentation is done in early spring in order to benefit from the natural rise of temperatures and thus ensure a good bottle fermentation (Champenoise or traditional method). The cider remained on its lees for 6 to 8 months before disgorging.