Riestra

Based in Sariego, Asturias, the particular geography and a cooler climate, together with top quality apples, all come together to make it perfect for cidermaking. Apples are hand-picked, washed and hand selected for scratting. Pressed over 3 days, the pulp is pressed several times to extract all the juice (and apple) flavour, then put into barrels for several months. Ciders are transferred between barrels both to filter and unify the musts. The ciders develop a natural sparkle when in bottle, with ‘traditional method’ ciders aged for a minimum of 8 months.