Arratzain Dry Basque Cider

With a nearly 500 year history of cider production, the Arratzain Inn in the village of Usurbil, Spain brings incredible knowledge and tradition to cidery. Today, they cultivate native varieties of apple organically, using between 20-30 varieties for each batch of cider. The apple juice is fermented with wild yeast in stainless steel tanks and stored in Kupelas (large wooden vats) through winter. The cider is then bottled on site without filtration and with minimal sulpher dioxide to emphasize the bright apple flavors. 6% Abv.