"The Asturians consume a drink they call cythos, obtained by fermenting apple juice," wrote the Greek geographer Strabo 100 years before Christ.
And in the 18th century, 4.5 million liters of must flowed annually from about 250 presses in Asturias, fermenting in chestnut barrels without any additives.

The production process for this Sidra natural has not changed to this day.
The resulting wine must be drunk young - and, holding the bottle high above the head, is poured into a shallow glass with panache: Only in this way does the full aroma unfold.

Bottled in March, the Sidra is ready to be enjoyed at the end of August.
In Gijón, the economic center of Asturias, this is the time for the Fiesta de la sidra natural: around 8500 citizens gather at the Playa de Poniente to celebrate the rite of pouring, the escanciau.

Bagpipers in traditional costumes, but also rock and pop groups provide musical entertainment during the nine days.
The organizers are organizing trips to the wine press houses and there are workshops showing how cider is made from apples.

In the Plaza Mayor, the escanciador fills the glasses for the thirsty guests and in the city park Jardines de la Reina, farmers and merchants sell typical products of the region.
The festival also includes various events for children and special menus with Sidra offered by some participating restaurants.