Sagardo Ekologikoa Cider NV

Among the most respected names in Basque cider is Zapiain, a family-run winery with deep roots in the tradition. Today, the work continues under a new generation: Ion, Mikel and Egoitz Zapiain, who have taken over from their predecessors with energy and vision. The family's passion traces back to Migueltxo Zapiain, one of the first enologists dedicated to Basque cider, whose pioneering spirit still shapes the house. Egoitz in particular carries this legacy forward, combining inherited wisdom with ongoing study, research and experimentation. Winemaking Detail: Manual selection to ensure only the highest quality apples are used. Pneumatic pressed followed by 24 hours of decantation. Fermented at a controlled temperature in stainless steel tanks, and slow malolactic fermentation. Natural cider without sulphur or pasteurization, with sediment. Chill and shake before opening!

Manual selection to ensure only the highest quality apples are used. Pneumatic pressed followed by 24 hours of decantation. Fermented at a controlled temperature in stainless steel tanks, and slow malolactic fermentation. Natural cider without sulphur or pasteurization, with sediment. Chill and shake before opening!

Hazy; golden blonde in colour with a delicate head. Dry; salty; delicate orchard apples with soft bubbles. Apple skins and core on the palate; tart juiciness with a Champagne-like mustiness. Good acidity with a sharp but fresh apple finish.

Fried fish, Olives, Pintxos

Basque cider, known locally as sagardoa, is a traditional, lightly sparkling cider made from native apple varieties in the Basque Country. Dry, tart and refreshingly complex, it is often enjoyed in lively sagardotegiak (cider houses) straight from the barrel. The Gorenak label is a mark of excellence, awarded only to ciders that meet strict quality standards set by a consortium of leading Basque producers. It guarantees authenticity and highlights the best expressions of the region.