Sparkling Ciders

In the Basque Country we have an increasingly diversity of products made with apples.

Natural sparkling cider is a traditional drink that has been made in Gipuzkoa since at least the 19th century, with the famous brands “El Miquelete” and “Michelena”.

The sparkling ciders that we have in our online store are high-end products with a complex preparation. These sparkling ciders are made using the traditional Champenoise method, with a second fermentation in the bottle, between 9 and 36 months, depending on the type of sparkling cider we want to make. They are complex ciders on the palate, with a perfect balance of acidity and bitterness, and a very fine and pleasant bubble on the palate. The best option for a toast with family or friends!

BYHUR SPARKLING CIDER – ASTARBE CIDER CELLAR

After a careful selection of apples, the must is pumped to selected wooden “kupelas” (barrels). After the firsts fermentations in the barrels, the cider is put into bottles and fermented in them for 12 months, following the traditional Champenoise method. 

At sight, the straw yellow color prevails with fine but continuous bubbles. Citrus smells predominate with a marked carbonic. Explosive entry with floral notes in the mouth. The fine bubbles persist in their passage, leaving a fresh sensation.

BYHUR24 SPARKLING CIDER – ASTARBE CIDER CELLAR

Sparkling cider made from a selection of Astarbe and Mendiola apples. After the juice fermentation in barrels, ByHur24 ferments for 24 more months in the bottle, following the traditional Champenoise method. 

Intense golden color with a fine and constant bubble. In the mouth it is reminiscent of applesauce, ripe apples and wood tones accompanied by a light carbonated sensation. Complex cider, with a linear entry with hints of ripe apple. Complex and balanced body between acidity and bitterness envelops the mouth offering floral notes. Persistent aftertaste and bitter tertiary notes.

AMA SPARKLING CIDER – OIHARTE CIDER CELLAR

Ama sparkling cider is a cider made from apples collected and selected in the organic apple orchard of the Oiharte cider cellar, in Zerain. After selecting, cleaning, crushing and pressing the apples, the must is taken to tanks for fermentation. After the first fermentations in tanks, the cider is put into bottles and fermented in them following the traditional Champenoise method. 

It is a high-end product, essential when it comes to special occasions, with fine and fresh bubbles, a delight for the finest palates.

BRUT NATURE SPARKLING CIDER – PETRITEGI CIDER CELLAR 

Petritegi Brut Nature sparkling cider is characterized by its fine and elegant bubble as well as its unmistakable character. In its production we use some of the best native apple varieties: Goikoetxe, Txalaka, Manttoni, Mozolua, Urtebi Haundi, Moko, etc. We have carried out a second fermentation in the bottle (according to the traditional Champenoise method) and proceeded to disgorge it after 9 months. We thus obtain a brut nature cider with a slight acidity and a notable freshness, characteristic of Basque cider making apples.

At first glance it has a pale yellow color with golden reflections and a fine bubble that rises slowly and very elegantly. Fresh and fruity aromas, in harmony with certain toasted notes. It is a sparkling natural cider, with a slight acidity and a notable freshness, both typical of the Basque cider making apples.

BRUT NATURE RESERVE SPARKLING CIDER – PETRITEGI CIDER CELLAR

Petritegi’s Brut Nature Reserve cider is characterized by its long aging. In its preparation we use some of the best apple varieties. A second fermentation is carried out in the bottle following the traditional Champenoise method for 18 months. We thus obtain a Brut Nature Reserve cider, with an outstanding freshness balance between sweetness and acidity.

Pale yellow color with golden reflections, fine bubbles that rise slowly and very elegantly. Fresh and fruity aromas, in harmony with certain toasted notes.

EXTRA DRY SPARKLING CIDER – PETRITEGI CIDER CELLAR 

Petritegi Extra Dry sparkling cider is characterized by its fine and elegant bubble as well as its unmistakable character. In its preparation we use carefully selected apples. We carry out a second fermentation in the bottle according to the traditional method and proceed to disgorge it after 9 months of aging in the bottles. We thus obtain an Extra Dry cider, with an outstanding balance between sweetness and acidity.

Fine and very persistent bubble, elegant, bright straw yellow color. Aromas of sweet fruit offset by apple compote, touches of pastry that provide complexity. Sensation of fullness in the mouth, balance between light sweetness and acidity (typical of the cider apple) that provides freshness and a taste of ripe fruit.