This Sidra undergoes a carefully controlled multistage anoxic process, 16 hours of sealed whole cherry fermentation, followed by pulping and a second 24 hours anoxic phase. The coffee is then warm washed, inoculated with a hybrid yeast for 36 hours, finished with a cold-wash crash, and slowly dried before stabilizing in GrainPro. A precise journey that preserves the purity and quiet elegance of the Sidra variety.