Production: This special cider is produced from select apple varieties grown in a special orchard that Bereziartua has been working with for 25 years. The freshly picked apples are crushed, pressed, and then fermented in kupelas (large oak barrels) for a minimum of eight months. This traditional cider is 100% natural: apples are the only ingredient.
Tasting Notes: Unfiltered and slightly effervescent, with peach, orange blossom, and lemon aromas, this has more body and roundness than most Basque ciders but still finishes bright and dry.
Food Pairing: Excellent with steak, rich fish dishes, and lightly fried foods.
Serving Suggestion: Serve chilled. Traditionally Basque cider is poured from a bottle held head high into a glass held mid-thigh. A small portion is poured and the cider aerates as it hits the glass. It should be consumed in one gulp and poured again.