Naturally fermented apple cider, a product with a long tradition, made with dedication and loving care. This drink is the result of natural alcoholic fermentation of fresh apples, made with different varieties (acidic, bitter and sweet), following long-established traditional practices.
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The secret to making 'Zelaia Sidra' (apple cider) is selecting the best apples from suppliers of different regions and historic orchards.
The apples are selected at a selection table, which are then washed by a floatation method which transports them to the gyratory pump to eliminate any contaminants. In the pump they are washed again for the second time. The selected apples arrive at a chute where they are crushed through cutters and then cold pressed by a hydraulic press to obtain the highest quality possible. The fresh juice, or 'mosto', is put into vats for 12-24 hours for the settling and a one-time filtering process.
Once the process has finished, the product is put into 'kupelas' or barrels where alcoholic and manolactic fermentation occurs at a controlled temperature, which produces the final product after 2 to 3 months. When this process has finished it is bottled and sold as Zelaia Sidra.