Utilizamos cookies propias y de terceros para realizar análisis de uso y de medición de nuestra web para mejorar nuestros servicios. Si continua navegando, consideramos que acepta su uso. Puede cambiar la configuración u obtener más información aquí. close

Theme Settings

Mode Layout
Curent color
Active color
Choose your colors
Curent Color:
Reset

.

Oiarbide Natural Cider

€2.25
Tax included

Cider is made by fermenting the natural juice of cider apples, and has been made and drunk in the Basque Country for thousands of years. 

Natural cider has no added CO2, water or sugars, and is made according to the strict rules governing it. Finding the right mixture of apples together with each cider maker's experience mean there are a wide range of natural ciders for drinkers to enjoy.

A cider that has been improved over the generations and displays the character of its maker, the hand-made product of experience.

A visit to this old cider brewery where the cider is made in the traditional way is a journey back into history.

RECOMMENDATIONS FOR TASTING BASQUE CIDER
  1. It is recommended to keep the natural cider in a cool place, at about 14-15ºC. At temperatures that are too high or too low, the cider can lose its properties sooner.
  2. To consume the Basque natural cider, it is recommended to cool it in the refrigerator and take it out 5 minutes before consumption. The ideal temperature to taste it is between 10-13ºC.
  3. We open the bottle and to serve the cider, we can use the pourer cork that some bottles have or attach a traditional pourer to it.
  4. We serve the cider at about 15 cm. from the glass, and a little less than the wine glass. We can consume the cider both in a fine and long glass or in a wine glass. The first choice will help us to enjoy a quicker drink, since by pouring it we will have the natural carbon from the cider. In the second one, we will better appreciate the aromas of the product and by serving it at a shorter distance, we will be able to enjoy a more leisurely drink.
BON APPETIT!

Specific References