Established in 1925 by Emilio Trabanco, and built upon the family’s home brewing practice, the Trabanco cider house oversees all aspects of production, from the planting of orchards to the bottling and distribution. The fruit is hand selected and pressed with traditional wood presses (along side the few stainless steel hydraulic presses have recently been added). The must is then transferred to 50 year old chestnut barrels where it underwent fermentation using indigenous yeast. Once fermentation was complete, the wine was put into bottle with apple must to initiate secondary fermentation. It is fermented for six months before being disgorged. This product is named Poma Áurea for the special golden color of this unique cider. This dry cider is clean and light with fresh, crisp, and bursting with delicate apple flavors. It's an excellent addition for your holiday party!