Apple groves foster the production of the region's traditional alcoholic drink, a natural cider ("sidra"). Since it is natural and bottled without gas, it produces a weak carbonation, and when Asturian cider is served, it is poured in a particular way, "el escanciado": the bottle is held above the head allowing for a long vertical pour, causing the cider to be aerated as it splashes into the glass below. After drinking most of the content, it is customary to splash a little out onto the ground, as a way to clean the glass of any lees for the next serving. Traditionally, the same glass is refilled and passed around, with everyone drinking from it in turn.