Isastegi Sagardo Natural Cider 2015 Front Label
Isastegi Sagardo Natural Cider 2015 Front Label

Isastegi Sagardo Natural Cider 2015

      750ML / 6% ABV
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      4.2 10 Ratings
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      4.2 10 Ratings
        750ML / 6% ABV

        Winemaker Notes

        The cider has a golden-green hue in the glass. Ripe notes of apple on the nose leads to an acidic, malted apple on the palate. The finish is crisp and fresh.

        Critical Acclaim

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        Isastegi

        Isastegi

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        Isastegi, Spain
        The Isastegi cider is located in a village that was once destined to livestock, mainly cattle, where it was produced cider for family consumption using own apple.

        It was in 1983 when the family started with the distribution of cider to the general public, from a small part of the village that was enabled to place it kupelas small and well meet demand.

        Over the years the village has been reforming and expanding its facilities dedicated to the production and marketing of cider, coming to have a process of professional development and storage located in an old farmhouse with a welcoming space for today to our cider tasting cider season accompanied by a succulent cider typical menu.

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        Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

        Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

        Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

        Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

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        End a great meal on a sweet note, dessert and fortified wines come in an impressive array of styles and sweetness levels. Many wines in this category—including Port, Sherry, and Madeira—are fortified with neutral spirits to increase the level of alcohol, and, depending on the final style of wine desired, often to arrest fermentation while some (or a lot of) residual sugar remains. Others, like Sauternes and Tokaji, are produced by leaving the grapes on the vine long after the rest of the harvest has been processed in order to accumulate very high sugar levels. Often, a form of “noble” rot called botrytis plays a role, desiccating the grape until only the very flavorful solids and sugars remain. These late-picked wines are, accordingly, often referred to as late-harvest wines. In colder climates, the grapes may be allowed to freeze on the vine for the production of ice wine.

        EWLSPISASAG15_2015 Item# 162784

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