Elaboration according to traditional procedure, with apple varieties (Durona de Tresali, Theoretical, Carrió, Raxao, Regona), own farm procedures under the Designation of Origin "Sidra de Asturias".
First slow fermentation at low temperatures in stainless steel waste. The carbonic intake is obtained by the traditional Champenoise method (second fermentation in the bottle with aging on lees for at least 12 months). After ripening, disgorgement will proceed, resulting in a brut nature cider.
TASTING NOTE
Colour: amber yellow with fine and abundant rosaries.
Smell: complex, with notes of pastry and yeast.
Taste: in the mouth it is very balanced. It combines volume and freshness. It has an elegant step with a delicate and very intense finish, where the pastry and yeast notes reappear.
Pairing: It is a harmonic and delicate cider that invites to a leisurely tasting. Perfect with fish, seafood, foie, caviar and cheeses. Ideal as an appetizer.
Alcohol: 7% in Volume
Service temperature: between 7º and 10º
Throughout our 134 years of history, we have taken cider and Asturias around the world, currently being present on all five continents.
in our portfolio we have different products from our classic ciders to non-alcoholic ciders; ciders with personality such as El Gaitero Rosé or the 1898 ice cider; others under the PDO Sidra de Asturias such as El Gaitero Natural, El Gaitero Black Label or Pomarina, to prepared dishes such as Fabada or Pote El Gaitero, with the "Alimentos del Paraiso" guanranttee and our Real Agrado Rioja wines.