High-quality natural cider made from 100% native apples, which as well as satisfying all the demands of the Euskal Sagardoa seal has gained a high score in the tasting tests.
Nutritional information and allergens:
|Average values per 100 g||Allergens|
|Energy value||50 kcal/209 KJ||-|
Surrounded by its own orchards, the Aburuza cider brewery is in a country setting with impressive views, on the lower slopes of the mountain of Belkoain.
- 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.
- 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.
- 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.
- 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.