Zapiain Euskal Sagardoa

Description

Zapiain Euskal Sagardoa

Zapiain Euskal Sagardoa is in the UK for the first time ever, imported by Quality Ferments and sold in several bars and restaurant, now available for you to enjoy at home!

Zapiain D.O. Euskal Sagardoa is a natural cider made with 100% native apple varieties, mainly sharp and bitter of the Gezamiña, Urtebi, Patzolua, Errezila and Moko. The apples are harvested in  their optimal state of ripeness and pressed. Once fermented, a completely natural drink is obtained, without added sulphites. This is a live, unfiltered, unpasteurised and unstabilised product. The entire process is controlled by the regulatory council of the Euskal Sagardoa designation of origin.

Look: Straw yellow color. Slightly hazy. Fine foam and the presence of endogenous natural carbon dioxide, result of fermentation.

Nose: Aromas of fresh apples and flowers.

Mouth: Long on the palate, with a balanced complexity between acidity and bitterness. It stands out for its clarity, with a presence of green apples and hints of tropical fruits such as pineapple, accentuated by a fine natural bubble.

Gluten Free and Vegan.

ABV: 6%

Size: 750ml bottle

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Sagardoa is a Basque word that literally means apple wine. The name Zapiain has been linked to the production of sagardoa since at least the 16th century, in full splendor of the production of Basque cider. The first record of the relationship of the Zapiain family with the production of cider is a document dated June 3, 1542 – a manuscript for the sale of an 87-foot plot of apple trees located in Astigarraga.

In the 20th century Basque cider was going through a moment of decline, when Roxario Zapiain abandoned other tasks on the farm to dedicate exclusively to the making of Sagardoa. In the 1960s he built two cellars with chestnut wood barrels in which we still make cider today.

Starting in the 1980s, the new generations of the Zapiain family joined the cider house, modernizing the facilities with stainless steel tanks and the installation of temperature control. At that time, Miguel Zapiain, the first winemaker in the Basque cider sector, joined the team.

Since then, Zapiain has focused on the search for excellence in its products. Quality Ferments are lucky enough to be the sole importer of these quintessential and historical Basque Ciders.