Made using traditional methods, with a blend of suitable varieties (Durona de Tresali, Collaos, Verdialona, Raxao, Regona), from the estates under the Designation of Origin “Sidra de Asturias”. Before pressing, the pulp is subjected to 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 stabilised by tangential filtration.
Carbonation is carried out following the traditional Champenoise method of second fermentation, using yeasts selected in the cellars. Once this second fermentation is complete and after at least 11 months of maturation, disgorging takes place using the cider itself as the expedition liqueur.