Usually they are flash pasteurized, bombed with UV light, heat pasteurizing requires the bottles to be heated up to a certain temperature for about 10 minutes. Reading about how SN bottle conditions, they basically carbonate about 80% before they bottle then dose with fresh yeast and sugar to continue conditioning. Thing is, they don't say that they use the same yeast that they used to ferment with. They could be using the Chico strain for fermentation and dosing with champagne yeast for all we know.
I use the bottle heat method on mine. Get them carbonated to where they should be and then 10 minutes in a 180*F water bath, let them cool over night and then store them until I want to drink them. Easier than trying to keep batches of bottles in the fridge. I have a cider that I did this way several months ago and it tastes just as fresh as it did on bottling day.