In the wine world and throughout the world, the beverages produced are influenced by the factors that act upon the production process (the climate, the behaviour of a certain variety of fruit, processing system, etc.). The finished product is different, original and commercially attractive. Examples: Sauternes, Porto, late Harvests from Germany, etc.

In Euskal Herria, we have native apple varieties that are only produced here, and there is one apple that clearly stands out due to its characteristics: Errezile or Errezil Sagarra. Late ripening, sharp and high in sugars. This variety of apple was traditionally kept in the ganbaras (attics) of Basque hamlets, placed on a straw bedding. It can last all winter, losing water and wrinkling through a natural concentration process. It does not rot.

Another important factor is also involved – the breath of fresh air provided by the new team: Egoitz, Mikel and Ion; the new generation that is stepping up.

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As the Basque name suggests, this variety is called “Bizi” for its sharpness and “Goxo” for its sweetness. Despite calling it Dessert Cider, the sweet-sharp balance makes this product a versatile drink, and it works perfectly as an aperitif.

Description: Serve in a digestive glass, at a cold temperature but without being excessive – at 10.5% vol. it does not need to be too cold (around 7-8ºC).

  • Visual phase: A frosty orange colour with some glints of amber and roasted apple.
  • Nose: It is elegant, reminding us of toffee apple and candied fruit, with some notes of fig and hints of compote and grapes.
  • Aftertaste: silky and broad with hints of sweets, an electric freshness that brings with it sharpness and citrus memories. It has a long, broad and creamy finish.

Conclusion: We achieve the aromatic potential of the apple by bringing those memories of cooked apple to the glass, either as a compote or baked.