Petritegi D.O. “Euskal Sagardoa”
3 x 75cl bottles.
Characteristics of the natural cider Petritegi Euskal Sagardoa
Petritegi Euskal Sagardoa cider is elaborated with 100% native apple and with the quality label of the Denomination of Origin. It is elaborated after a meticulous selection of the best native varieties covered by the Regulatory Council and the result is a balance cider and pleasant fruit aromas.
Ingredients: Apple cider grown in the Basque Country.
Organoleptic and sensory characteristics
Slight cloudiness typical of natural cider.
Balanced presence of an endogenous sparkle or txinparta.
On the nose
Particular emphasis on fresh fruit aromas.
On the palate.
Pleasant balance between slight acidity and subtle bitterness.
A cider with its own recognisable body and character.
Total sulphur dioxide 100 mg/l
Methanol < 200 mg/l
Volatile acid (expressed in acetic acid) < 2.2 g/l
Total dry extract, without sugars, minimum 14 g/l
Ash, minimum < 1.8 g/l
Iron < 12 mg/l
Ethanal < 150 mg/l
Carbon dioxide pressure, minimum 1.5 atm
Absence of pathogenic microorganisms and their toxins.
Absence of foreign bodies.
The recommended serving temperature is 10ºC.
Unfiltered product. With time, sediment tends to form at the bottom of the bottle. Before opening, we recommend turning the bottle upside down and shaking it to homogenise the cider.
To get the very best of flavour from the cider, the glass should be wide-mouthed and thin-walled. To serve, the bottle should be raised slightly so that the cider splashes off the wall of the glass; it should be consumed immediately. Once open, the cider should be consumed as quickly as possible, replacing the cork to keep it fresh.
To enjoy its qualities to the full, we recommend that the cider is consumed within 15 months from the date of bottling. It is advisable to store the product in a fresh place, without greatly varying changes in temperature.