In our Obrador we try to carry out all the processes in the most traditional way possible.

We have various machinery that helps us during a process, such as the different electric cooking pots or several automatic pastes.

Our Cider production facilities have several differentiated spaces.

1. Apple reception area, classified, washed and disinfected.
2. Pressing area composed of crushing machines and presses.
3. Cider decantation area, where the first fermentation called Tumultuosa takes place.
4. Rest area, where through the transfer process they rest for months in barrels.
5. Bottling area.
6. Storage area.