Cider · 10.0% ABV
Cider · 7.5% ABV
Selection of native apples Pomarada “Valverán” and process by secondary fermentation in the bottle, after an upbringing in the cellar, on lees for 9 months. Throughout this period, the bottles rest at a temperature of 14 ° C. in absence of light and vibration, to refine the aromas and flavors of apples with carbon, to the point where you achieve the best possible result of maturation.