Apples: De la Riega, Raxao, Verdialona, Regona and Durona de Tresali. Planted in Limestone and Clay soil at 0- 10 m (32.80 ft) elevation.
Cider is an extremely versatile beverage that will complement most cuisines. It pairs extremely well with cheeses, fish, shellfish, sweet pork, sour pork and green salads.
VINIFICATION AND AGEING:
Pomarina is fermented at cool temperatures to preserve its aromatic components. After fermentation the cider remains with its lees for 2 months to enhanced its texture and flavor. After two months, Pomarina undergoes secondary fermentation in a pressurized tank to allow for the carbonation to be natural. Soon after this process of pressurized ageing Pomarina is bottled and then release for consumption.