Quebrada del Chucao Sidra Espumante

The second fermentation in the bottle has brought some small bubbles that give good volume and round. Also, since you are bottling, bottle is changing, due to the contributions of the second yeast fermentation. Its preparation consists of grinding or “chipping” apple and later pressed in a vertical press of native wood, built by our team at the Quebrada del Chucao. Then the juice is cold settled for 18 hours where after being clarified fermentation becomes medium temperature for three to four weeks. At the end of fermentation, we avoid malolactic fermentation occurs to preserve the freshness. Two months after completion of alcoholic fermentation, is bottled for a second fermentation in the bottle. Thus we are offering a high quality product that is generating much excitement, since the supply of fermented beverages other than wine and beer in Chile is almost nil.