e start by harvesting by hand the fallen apples from our orchards, assuring that they are at their optimum.

We harvest what we need, making sure only to take those that are mature, we keep them in our storeroom after they have been cleaned.

The storeroom is situated above the apple-press, it is there where we transfer all the apples, breaking them up through the crusher. The remaining product after ‘hitting’ the apples is called ‘patsa’.

This ‘patsa’ is put through our press and the juice transported to wooden barrels. Our Cider-house has 4 barrels, each with a capacity to hold 3,000 litres.

In the juice of the apples we can find the following: water (the ingredient most abundant, making up between 75-90%) sugar (which makes the conversion to alchohol), acids (which give of course the characteristic flavour to the cider), tannins (which give the bitterness) pectic substances, and in smaller proportions, vitamins, minerals, salts and nitrogenated substances.