La Ragua 2018

• VARIETY: Hortel, Don Manuel and unknown indigenous apples.
• METHOD: Has maceration of 48hrs. then is pressed and led to ferment with its wild yeasts following the ancestral method.
• CELLER/PRODUCER: Manuel Moreno and Sara Bertani. Sidrería Fuente Guijarro.
  
• REGION: Puerto de La Ragua, Granada, Andalusia.

Pet-nat cider made with indigenous apple varieties from Granada. This plot is the most ancient and highest of the region, as it's about 2000m above sea level. It is so hidden that farmers can only get in by "mulo". This cider is really special thanks to the extreme changes in the weather, that gives freshness and a nice acidity.