Sagardoa is a Basque word that literally means apple wine. Sagardoa dates back to time immemorial in the Basque country with the first written mentions date back to the 11th century. It had special importance in the 16th century, in the Basque naval expeditions that traveled to Newfoundland, Iceland and Norway to fish for cod and hunt for whales.
There is a document from 1595 that links the surname Zapiain with the production of sagardoa. The professionalization of the sector arrived well into the 20th century. At that time, Basque cider was going through a decline, and this is when grandfather Roxario Zapiain decided to abandon other tasks on the farm (agriculture and livestock) to dedicate himself exclusively to the making of Sagardoa. In the 1960s he built two cellars filled with chestnut barrels in which cider is still made today.
Starting in the 1980s, the new generation 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.
Cider making and Terroir
Zapiain Gure Sagardoa is a natural cider made in the Basque Country mainly with sharp and bitter apples. The apple is harvested in its optimal state of ripeness and is pressed to obtain the must. Once fermented, a completely natural drink is obtained, without added sulphites and with about 6% alcohol. Zapiain Gure Sagardoa is a live, unfiltered, unpasteurized and unstabilized product made under the Gorenak quality brand, which certifies the quality of the product through physical-chemical and organoleptic analysis by an independent tasting panel.
Fresh apples and herbal aromas, with a well balanced acidity and bitterness. There is a presence of crisp apples, hints of citrus and pineapple, accentuated by a fine natural bubble.
The Basque country, Spain
10101 (Private import)
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