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FERMENTING BASQUE APPLE CIDER

FERMENTING BASQUE APPLE CIDER

This 2021 we have had an abundant apple harvest, so we have made all the cider with local apples. At the moment, exactly, we are in the process of fermenting the cider in the vats of our cider house, already waiting for the new sagardoa that we will offer next year.

Not in vain, the first characteristics that cider could have are already appreciated, such as a less intense color than in other years as well as less body than in previous years, although they come with great force when making txotx, with a accentuated carbonic. Therefore, they will probably be very easy to drink ciders.

It should also be noted that all our production of the new cider for 2022 will be under the Denomination of Origin ‘Euskal Sagardoa’, promoted by the Basque Government, since we have used native apples from our surroundings for its production.

Anyway, until March 2022 we believe that we will have 2021 cider to offer you, of three kinds, specifically, until we can offer you the new Gurutzeta sagardoa. We have no choice but to continue enjoying this year's cider and wait a little more to enjoy the new Gurutzeta sagardoa