Avalon Sidra Sin Alcohol comes from Trabanco, a family business that has been making cider in Lavandera, Asturias since 1925. The cider is fermented in century-old chestnut barrels using indigenous yeasts, with bitter, sour and sweet apple varieties drawn from the family's estate orchards. After fermentation, alcohol is removed by centrifuge dealcoholisation. Unusually for a dealcoholised cider, fine lees are reintroduced after that process, a step the producer says enhances mouthfeel and complexity in the finished drink. The Sidra Sin Alcohol is the 0.0% expression, sitting alongside a low-alcohol sibling in the Avalon range.