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Sidra Natural is a classic, still-fermented apple cider without artificial sparkle - the typical Asturian style. Ice cider (Hibernis) is created by freezing part of the apples before pressing, which concentrates the sugar and the flavour, resulting in a sweeter and more complex drink. Brut Nature is a dry, gently sparkling variant whose style comes close to sparkling wine.

Sidra Natural is suited to a traditional tasting with the escanciado technique, while the ice or sparkling variant works better as a celebratory aperitif.

How sidra is traditionally poured

In Asturias, natural sidra is poured using a technique called escanciado - the bottle is held high above the head and the glass low down, so that the stream of liquid falls from a height and aerates. This releases fine bubbles and opens up the full flavour of the drink. Only a small amount is poured at a time and drunk straight away, so that the sidra keeps its freshness.

Storing and serving

Store an unopened bottle in a cool, dark place. Sidra is served chilled, at around 6-8 °C. After opening it quickly loses its bubbles and freshness, so it is best drunk soon after opening, ideally the same day.

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