Sidra Ancestral is made from a blend of Hortel, Don Manuel, and other indigenous apple varieties, harvested from the oldest and highest apple orchards in the region, located at 2,000 meters above sea level. The apples are macerated for 48 hours before pressing and fermented with native yeasts using the ancestral method. The remote location, accessible only by mule, combined with the cold climate, imparts a fresh character and excellent acidity to the cider.