Cider Martínez Sopeña Hermanos

Cider, or sidra in Spanish, is traditionally produced in the north of Spain in the Basque Country and Asturias. Cider is dry, sour tasting and almost carbon dioxide-free. Because of the lack of bubbles, cider is drunk in a special way, which involves pouring it from a height so that it hits the side of the glass and becomes oxygenated and frothy. The cider must then be drunk within 30 seconds - before the froth wears off.