Basque Gastronomic Ciders

18/11/2024

Within the Euskal Sagardoa DOP there are more and more options every year.

We call them gastronomic ciders, ciders of a special nature, suitable to be enjoyed at different meals or special occasions. They are usually ciders with a greater character, either due to the mixture of apples used or the production process. There is monovarietal, bivarietal; aged in wood, made from apples from a specific plot, fermented on lees and a long etcetera. These ciders open the doors to new consumers and to special consumption. Here our wide range of gastronomic ciders:

MARKESAREN LURRA EUSKAL SAGARDOA – Oiharte Cider Cellar (Zerain)

Harvest of organic apple orchards planted on the lands of the former Marquis of Zerain. Markesaren Lurra, is an organic cider from the Oiharte farmhouse, made with two types of apples from the house's apple orchard: Gezamiña and Urtebi Txikia. It is a product made on the mother or lees of the previous harvest and, in terms of its characteristics, it is powerful in color and taste, a delicious cider with great body and character.

The reason for producing this cider under the name of Markesaren Lurra is the following: the lands of the Oiharte apple orchard were centuries ago the lands of the Marquis of Segura. In those times, the baserritarrak exploited the Marquis' lands and in exchange they gave them the products they had produced there.

OIHARTE AGED IN OAK EUSKAL SAGARDOA cider – Oiharte Cider Cellar (Zerain)

Made with apples produced in Goierri, mainly Errezil apples and fermented in oak wood. The Errezil apple variety will give it a marked aroma and salinity and the wood is responsible for rounding and softening them, giving touches of vanilla to the cider.

Within Euskal Sagardoa, it is a special product that highlights the Errezil apple and its production.

URTEBI MONOVARIETAL made with Euskal Sagardoa – Itxas-buru Cider Cellar (Hernani)

Made with the Urtebi Txiki apple variety. Cider clear in color, fresh on the nose and light and pleasant in the mouth. As a starter and very suitable to have with vegetables and fish.

The selected apples are from apple orchards that produce DOP Euskal Sagardoa.

BIKOA BIVARIETAL CIDER made with Euskal Sagardoa – Itxas-buru Cider Cellar (Hernani)

Made with the type of Urtebi Haundi and Moko apples from the Muntto apple orchard in Hernani and fermented with its mother. It has a great character given by the Moko variety and at the same time it has the perfumes and freshness of the Urtebi Haundi variety. Intense on the palate and aromatic. Very suitable for the consumption of fish, meat and cheese.

SAGEZTIA made with Euskal Sagardoa – Iparragirre Cider Cellar (Hernani)

Fermented apple and honey drink. Production of native apple and organic honey. Natural cider without CO2, without sugar and without added water.

It is an innovative cider, with the recovery of a product that was made in ancient times. It is a product with a lot of character due to the characteristics provided by Basque cider and native honey.

SAGEZTIA TXIKIA made with Euskal Sagardoa – Iparragirre Cider Cellar (Hernani)

Fermented apple and honey drink. Second fermentation in the bottle. It has a fine carbon bubble and notes of honey, both on the nose and in the mouth. Produced with native apple and organic honey.

It is an innovative cider, but recovering a product that was made in the past. With the characteristics provided by Basque cider and honey.

SAGEZTIA SPARKLING made with Euskal Sagardoa – Iparragirre Cider Cellar (Hernani)

Fermented apple and honey drink. Second fermentation in the bottle for 8-10 months. Transparent drink, with abundant and fine bubbles. It is recommended to drink in a glass, at 3-4ºC. Organic native apple and honey production.

It is an innovative cider, but recovering a product that was made in the past. With the characteristics provided by Basque cider and honey.