Gurutzeta Sagardoa Basque Cider, Spain [12oz. can]
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
Sidrería Gurutzeta, a family-owned cider house established in the late 19th century, is located in Astigarraga, the heart of the Basque cider tradition in Spain. Now managed by the fourth generation, Gurutzeta continues to produce authentic Basque cider, or 'sagardoa,' using time-honored methods.
- PRODUCER: Sidrería Gurutzeta
- REGION: Astigarraga, Gipuzkoa, Basque Country, Spain
- APPLE VARIETIES: Predominantly native Basque varieties, including organically grown Errezilla apples
-
PRODUCTION: Apples are harvested from early October to mid-November. After washing and sorting, they are crushed, and the must (juice) is extracted using a pneumatic press over approximately five hours. The must undergoes spontaneous fermentation without added yeast, a process lasting about 20 days, and is then matured in chestnut barrels until bottling.
- TASTING NOTES: This traditional Basque cider is dry and naturally fermented, presenting fruity aromas with pronounced apple notes and balanced acidity. The palate offers flavors of apricot, Golden Delicious apple, and a hint of chalk dust, leading to a tangy finish with a subtle warmth.
- SERVING SUGGESTIONS: Traditionally enjoyed during the 'Txotx' season, where cider is poured directly from the barrel, Gurutzeta Sagardoa pairs well with Basque dishes such as salted cod omelette, grilled meats, and Idiazabal cheese. For optimal taste, serve chilled between 10-13°C (50-55°F).
Sidrería Gurutzeta, a family-owned cider house established in the late 19th century, is located in Astigarraga, the heart of the Basque cider tradition in Spain. Now managed by the fourth generation, Gurutzeta continues to produce authentic Basque cider, or 'sagardoa,' using time-honored methods.
- PRODUCER: Sidrería Gurutzeta
- REGION: Astigarraga, Gipuzkoa, Basque Country, Spain
- APPLE VARIETIES: Predominantly native Basque varieties, including organically grown Errezilla apples
-
PRODUCTION: Apples are harvested from early October to mid-November. After washing and sorting, they are crushed, and the must (juice) is extracted using a pneumatic press over approximately five hours. The must undergoes spontaneous fermentation without added yeast, a process lasting about 20 days, and is then matured in chestnut barrels until bottling.
- TASTING NOTES: This traditional Basque cider is dry and naturally fermented, presenting fruity aromas with pronounced apple notes and balanced acidity. The palate offers flavors of apricot, Golden Delicious apple, and a hint of chalk dust, leading to a tangy finish with a subtle warmth.
- SERVING SUGGESTIONS: Traditionally enjoyed during the 'Txotx' season, where cider is poured directly from the barrel, Gurutzeta Sagardoa pairs well with Basque dishes such as salted cod omelette, grilled meats, and Idiazabal cheese. For optimal taste, serve chilled between 10-13°C (50-55°F).
Sidrería Gurutzeta, a family-owned cider house established in the late 19th century, is located in Astigarraga, the heart of the Basque cider tradition in Spain. Now managed by the fourth generation, Gurutzeta continues to produce authentic Basque cider, or 'sagardoa,' using time-honored methods.
- PRODUCER: Sidrería Gurutzeta
- REGION: Astigarraga, Gipuzkoa, Basque Country, Spain
- APPLE VARIETIES: Predominantly native Basque varieties, including organically grown Errezilla apples
-
PRODUCTION: Apples are harvested from early October to mid-November. After washing and sorting, they are crushed, and the must (juice) is extracted using a pneumatic press over approximately five hours. The must undergoes spontaneous fermentation without added yeast, a process lasting about 20 days, and is then matured in chestnut barrels until bottling.
- TASTING NOTES: This traditional Basque cider is dry and naturally fermented, presenting fruity aromas with pronounced apple notes and balanced acidity. The palate offers flavors of apricot, Golden Delicious apple, and a hint of chalk dust, leading to a tangy finish with a subtle warmth.
- SERVING SUGGESTIONS: Traditionally enjoyed during the 'Txotx' season, where cider is poured directly from the barrel, Gurutzeta Sagardoa pairs well with Basque dishes such as salted cod omelette, grilled meats, and Idiazabal cheese. For optimal taste, serve chilled between 10-13°C (50-55°F).
Sidrería Gurutzeta, a family-owned cider house established in the late 19th century, is located in Astigarraga, the heart of the Basque cider tradition in Spain. Now managed by the fourth generation, Gurutzeta continues to produce authentic Basque cider, or 'sagardoa,' using time-honored methods.
- PRODUCER: Sidrería Gurutzeta
- REGION: Astigarraga, Gipuzkoa, Basque Country, Spain
- APPLE VARIETIES: Predominantly native Basque varieties, including organically grown Errezilla apples
-
PRODUCTION: Apples are harvested from early October to mid-November. After washing and sorting, they are crushed, and the must (juice) is extracted using a pneumatic press over approximately five hours. The must undergoes spontaneous fermentation without added yeast, a process lasting about 20 days, and is then matured in chestnut barrels until bottling.
- TASTING NOTES: This traditional Basque cider is dry and naturally fermented, presenting fruity aromas with pronounced apple notes and balanced acidity. The palate offers flavors of apricot, Golden Delicious apple, and a hint of chalk dust, leading to a tangy finish with a subtle warmth.
- SERVING SUGGESTIONS: Traditionally enjoyed during the 'Txotx' season, where cider is poured directly from the barrel, Gurutzeta Sagardoa pairs well with Basque dishes such as salted cod omelette, grilled meats, and Idiazabal cheese. For optimal taste, serve chilled between 10-13°C (50-55°F).