Lagar de Ribela Sidra Natural

After a period of maturation in natural settling tank and cold winter temperatures Galician full malolactic fermentation to early spring, when we proceed to bottling at low temperature to keep intact the endogenous carbon cider and all properties. The result is an aromatic cider with fruit nuances that even resembles Albariño, Rias Baixas from neighboring carbon grain with fine and persistent, with a slight pouring develop their full potential. With a controlled volatile acidity balanced cider achieves persistent mouth and nose, remaining an intense flavor of fresh apple. The operating temperature should not be performed too cold, 13 to 15 ° C recommended because, with excess cold, the carbon would dissipate and not extract the aromatic potential of this cider.