Traditional cider apples . The climate and soil are vitally important to the production of the different varieties such as Clara,Blanquina,Raxo,De la Riega, Xuanina,Perico,Verdialona,Regona or D.Tresali.
The Harvest begins in the second fortnight of October when the maturity of the fruit and the weather conditions are at an optimum.The apples are washed and slowly pressed in the pneumatic press at low pressure. The juice is then decanted, sifting out sediment leaving a clean, cold apple juice which is then left in the LlAgar cider factory, to ferment. It is left the necessary length of time for the cider to mature and be bottled at the best moment.
Common Cider
Sidra Fanjul
Spain