Delicate, light-bodied cider made from a blend of apple and quince, with the quince offering a pear-like flavor. Produced by Manuel Moreno and Sara Bertani at Fuente Guijarro, the highest cellar in Europe, located high in the Sierra Nevada of southern Spain, this cider benefits from drastic diurnal temperature shifts. Despite the altitude and luminosity, the cider is surprisingly delicate, intricate, and hydrating, not overly concentrated.

With only about 10,000 bottles produced annually, the attention to detail is exceptional. Apples are hand-picked early in the morning, washed in local source water, and meticulously pressed. Frequent lees removal during fermentation ensures a pure expression of fruit and minerality, resulting in a sparkling cider with a clean, fruit-forward profile.