Has a distinct apple fragrance yet stays complex thanks to its roasted undertones. The fresh and dynamic start gives way to a beautiful metallic flavour that ends with elegant tannins. The bubbles stay delicate.
Selected from two varieties of local apples: apez sagarra with a tannic body and great finesse, its intensity and aromatic expression are generous, and eztika for its fruitiness and completeness.
Cider Making Process :
Slowly pressed, cleared, then fermented in barrels for 5 months, use exclusively indigenous yeast cultures. The dregs stirred by hand with wooden pole. Carbonation occurs naturally in the bottles for 2 or 3 months (the fermentation finishes in the bottles without adding liquid sugar or yeast).
It tastes like a finely polished dry white wine. It goes well with simple fishes and seafood , some types of Bayonne ham or basque pork, white meat and certain types of cheeses (goat, soft cheeses)
Drink chilled, store the bottle away from light at a temperature below 15�-16�C.
Every bottle is dated.