{"id":24,"date":"2026-09-24T19:23:10","date_gmt":"2026-09-24T19:23:10","guid":{"rendered":"https:\/\/sidrabuznego.com\/?page_id=24"},"modified":"2026-10-27T14:14:36","modified_gmt":"2026-10-27T14:14:36","slug":"elaboracion","status":"publish","type":"page","link":"https:\/\/sidrabuznego.com\/?page_id=24","title":{"rendered":"Elaboraci\u00f3n"},"content":{"rendered":"
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As\u00ed elaboramos nuestra <\/span>sidra<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Cuidando el proceso los 365 d\u00edas del a\u00f1o<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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OTO\u00d1O<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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PA\u00d1ADA O RECOGIDA DE LAS MANZANAS<\/span><\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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El ciclo <\/span>comienza en el mes de octubre<\/strong>, marcando el ritmo seg\u00fan el estado de maduraci\u00f3n de cada variedad de manzana y la meteorolog\u00eda del a\u00f1o. La recolecci\u00f3n, o <\/span>pa\u00f1ado<\/em>, se sigue realizando casi en su totalidad de forma manual, <\/span>recogiendo el fruto en su punto \u00f3ptimo directamente del suelo<\/strong> de las pumaradas para trasladarlo a las instalaciones del llagar. <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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20%<\/span><\/p>\n
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OTO\u00d1O<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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SELECCI\u00d3N Y MAYADO<\/span><\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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Una vez recibida, la manzana entra al interior del llagar <\/span>mediante circuitos de agua<\/strong> que realizan un primer lavado a presi\u00f3n para eliminar cualquier impureza. A continuaci\u00f3n, pasa por la <\/span>mesa de escogido<\/strong>, donde los operarios descartan de forma manual cualquier fruto que no presente unas condiciones \u00f3ptimas. Solo la manzana seleccionada llega a la <\/span>mayaora<\/em>, encargada de triturarla para facilitar la<\/span> <\/strong>extracci\u00f3n de su jugo.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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40%<\/span><\/p>\n
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OTO\u00d1O<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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PRENSADO<\/span><\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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La manzana triturada se env\u00eda directamente a las <\/span>prensas <\/strong>para extraer el m\u00e1ximo rendimiento posible. Mediante un proceso de prensado minucioso, obtenemos la primera <\/span>sidra dulce o mosto<\/strong>, que comienza a fluir y se bombea hacia los toneles para dar inicio a la siguiente fase. <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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60%<\/span><\/p>\n
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INVIERNO<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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FERMENTACI\u00d3N Y CUIDADO EN BODEGA<\/span><\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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En los dep\u00f3sitos, la acci\u00f3n natural de las levaduras inicia la <\/span>fermentaci\u00f3n<\/strong> transformando el mosto en sidra <\/span>a temperatura controlada<\/strong>. Durante los menguantes de enero y febrero, llevamos a cabo los <\/span>trasiegos<\/em><\/strong>: la sidra se traslada de un tonel a otro para homogeneizarla y eliminar impurezas. Tras este paso,<\/span> se deja madurar durante meses<\/strong> para que el producto repose y estabilice su car\u00e1cter.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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80%<\/span><\/p>\n
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PRIMAVERA<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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EMBOTELLADO<\/span><\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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El control peri\u00f3dico de la evoluci\u00f3n de la sidra nos indica el momento exacto en el que alcanza su plenitud. A partir de la primavera, <\/span>cuando<\/strong> confirmamos que <\/span>el producto presenta las condiciones \u00f3ptimas<\/strong> para su consumo, procedemos al \u00faltimo paso: el <\/span>embotellado <\/strong>y <\/span>encorchado tradicional <\/strong>de la sidra natural.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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99%<\/span><\/p>\n
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El 1% restante; la magia de descorcharla, escanciarla y disfrutarla en buena compa\u00f1\u00eda; corre de tu cuenta<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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As\u00ed elaboramos nuestra sidra Cuidando el proceso los 365 d\u00edas del a\u00f1o OTO\u00d1O PA\u00d1ADA O RECOGIDA DE LAS MANZANAS El […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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