SAGARTXERRI – Cherry cider

STEP 1

Selection and Pressing of the Apples:  "When the Kermerrien and Petit Jaune reach their perfect balance between acidity and sweetness, they are cold-pressed with their skins, releasing a cloudy must rich in wild yeasts – the invisible alchemists that will shape the cider’s character."

Technique:

• Varieties: 70% Kermerrien (high acidity), 30% Petit Jaune (sweet-bitter balance).
• Method: pneumatic pressing.
• Preparation: light washing of the fruit (to preserve the native microbiota).

STEP 2

Spontaneous Fermentation: "The must rests in old oak barrels, where native bacteria and yeasts work silently for 3–5 months, transforming sugars into a symphony of acids and complex aromas."

Technique:

• Temperature: 16–18 °C (controlled with cooling coil).
• Monitoring: Density (down to 1.002 final), pH (3.6–3.8).

 STEP 3

Clarification: The Three Filtrations: “The cider passes three times through the master’s sieve: first to separate the course, then the mundane, and finally the unnecessary—leaving only an amber liquid ready to receive the red of the cherries.”

Technique:

• Mesh filter (100 µm).
• Plate filter (10 µm).
• Sterilizing filter (0.45 µm).

STEP 4

Maceration with Cherries from Navarra: “The cherries from the south, as sweet as the Navarra sun, are stripped of their pits and immersed in the cider, where for 90 days they release their ruby color and a fleeting sweetness that the secondary fermentation will turn into depth.”

Technique:

• Ratio: 500 g cherries / 5 L cider.
• Time: 90 days of maceration.

FINAL PROFILE

AROMA: Tart apple, ripe cherry, subtle British-style background.

TASTE:  Acidic attack, dry and sweet-fruity finish.

COLOR: Pinkish-orange.

ALCOHOL: 6% ABV.

FORMATS: Bottle 750ml. -Barrel Dollium 30L.

PRESENTATION: In a wine glass at 10–12°C, ideal to accompany cheeses and Iberican cured meats.

NOTES FROM THE CIDER MASTER: “TXERRI is a bridge between scientific rigor and the magic of wild fermentation. Each batch is a dialogue between man and the microcosm of yeasts, a tribute to patience and observation.