GURUTZETA SARGARDONIA BASQUE CIDER 750ML

Gurutzeta Cidre Production Process: The apples are washed and separated from leaves and branches, then sorted when all the damaged fruit is discarded. The clean apples are milled and sent to the pneumatic press, which extracts the juice from the pomace over about 8 hours. The juice is sent to cold storage for about 48 hours to drop out any solids in the liquid. The juice is then moved off the solid deposit for fermentation, which is conducted with selected yeasts and lasts about 10-14 days, followed by a 14 day malolactic fermentation. The cider is finished in cold maturation before being released for the txotx season in late January. --Importers Notes