Family Tradition. The experience of three generations and
the same spirit of excellence aimed at providing the best natural cider.
Apple orchardsWe have 3 orchards at the back of the building, right next to the weighbridge. The apples are deposited here to then be transported via a water channel and conveyor belt to the area where they are selected, or rejected if not of sufficient quality, by means of a totally manual process.
This cycle takes place between the months of September and November, when apples of optimum quality are available.
PressingThe apples pass from the aforementioned conveyer belt to the mill or ‘scratter’ which grinds them down, after which the pomace is then conveyed to the presses. There are two pneumatic presses with capacities for 14,000 and 12,000 kg, programmed so as to complete the pressing process in about 5 hours and thus produce the first must or ‘sweet cider’, which is especially appreciated by children and the elderly.
After the pressing process, the presses are emptied, obtaining what is known in Asturias as ‘magalla’ (apple pulp), which is recycled especially for livestock consumption.
Tanks and VatsThe must is conveyed from the presses via hoses to different tanks and vats.
Two separate facilities, one with stainless steel tanks and the other with chestnut vats, currently provide an overall production capacity of 1.5 million litres.
These are where the must gradually ferments under natural low-temperature control for about four months. The contents of all the vats and tanks are then mixed (in Asturian, trasiego) to obtain as homogeneous a product as possible, until the cider is considered suitable for bottling following different tastings by customers and painstaking analysis.
BottlingSeveral machines are employed in the bottling process, each linked together by means of stainless steel belts, until completing the entire process:
This takes the empty bottles out of the crates for them to be sent to the washing machines (bottles to one type and crates to the other).
Bottle washing machine
This currently has an operating capacity for about 6,000 bottles.
Consisting of 24 stainless steel spouts that are inserted into the clean bottles, which are then filled with cider conveyed through steel hoses from the tank.
This puts the cork in each bottle.
Now is the time to put the front and back labels on the bottle, as well as the lot number required by the process of traceability. Packer
Responsible for placing the washed bottles from the labelling belt into the crates.
Finally, the crates are placed on pallets and stored in the warehouse for subsequent sale and distribution.