Elaboration of the Cider
Harvest
The collection has been carried out manually by the family itself. This process begins in the month of October and alternates in our "Pumaradas de Monga y Tresali and Los Riegos".
Pressing
Once the apple is picked, it is transported when it arrives and it is deposited in the apple tree. The different varieties are separated and after washing, they are selected to mix and transfer to the crusher. Once crushed, the magaya is deposited in the traditional presses.
Fermontation
As the juice is obtained directly from the presses, it passes into the casks of chestnut wood for its fermentation at a temperature of 12º, which is achieved by a controlled fermentation system. This process lasts between two and three months.
Bottling
Bottling is carried out with the most advanced technical system. This is the process of washing, labeling, bottling and corking 4,000 bottles per hour. An entire tank is always bottled, so there is no difference between the 2,000 boxes. The boxes are then stored, ready for distribution. Another new tank will not be bottled again until the boxes are finished. All the boxes go through a bottle-shaking machine just the day of their departure so that the cider takes more strength and makes a glass on the day of pouring.