Cider Black Label label 7 % Vol.

retailers, importers, customers

Crafted using traditional methods with a skilfully selected combination of varieties, harvested from orchards included in the ‘Sidra de Asturias’ Designation of Origin.
Prior to pressing, the pulp is cold-macerated for 12 hours, producing a must that is rich in aromatic compounds and characterised by its complex structure. Following slow, low temperature fermentation in stainless steel vats, after that is clarified and stabilised by a process of tangential filtration.
The cider is carbonised by means of a second fermentation in pressurised vats (the Charmat method), using yeast selected in our wineries. Once the fermentation process is complete, aging for 5 months al least, the cider is filtered and bottled using an isobaric filling method in order to conserve the endogenous gas that is one of the hallmarks of our cider.

Retail, Horeca, Online

JAPAN ： Both direct and indirect transactions are acceptable