Aburuza Sparkling Cider

This natural process requires no added sugar or external yeast for the carbonic formation and is characterized by a fruitier, more direct profile and a finer, more elegant carbonation.

Natural: This is one of the oldest methods, based on minimal intervention to respect the authenticity of the fruit.

No external additions: No sugars or yeast are added for carbonic formation; everything comes from the apple.

Finer bubbles: The carbon dioxide pressure is generally lower than with other methods, resulting in a more elegant and delicate bubble.

Fruity and direct profile: They don't undergo a long aging process, so they tend to be fresher, fruitier, and more direct in flavor.