Cider production starts around the end of September, beginning of October, with apple selection and picking. Apple picking and reception does not finish until the middle of November, when the latest varieties of apples are received.
With the apple in the cider factory, the raw material starts to be transformed into the prized cider by means of grinding and subsequent pressing.
The juice obtained from the pressing is deposited in the kupelas (barrels), which will end up as cider after several fermentation processes.
Finally, the cider will be tasted from this barrel from January onwards and from the bottle all year round.