ALTAMIRA
Basque style cider made with heirloom apples, fermented with native yeasts, and aged in oak foeder on lees for six months. Inspired by the sagardoa of Basque Country.
Process:
This cider is our ode to the ciders we love so dearly from Basque Country. The apples for the blend are chosen carefully to aim towards a bright, tart, fruity, and briny profile reminiscent of the ciders from this region of the world.
Fermented spontaneously with native yeast in our giant oak 25HL foeder where it also ages for six months. After aging, we transfer the cider to stainless tanks to cold crash and rest for an additional two months before bottling with some light, almost imperceivable, natural bubbles.
Winemaking Notes:
Varietals are fermented together with a brief pomace rest for half a day prior to pressing.
Varietals:
Ashmead’s Kernel (50%)
Golden Russet (20%)
Newtown Pippin (10%)
Wickson (10%)
McIntosh (10%)
Time to Enjoy:
Pairs nicely with a ribeye, wedge of cheese, or a half dozen oysters. Grab a bottle for your next adventure or summer feast.
Tasting Notes:
Tart yellow apples, chamomile, ripe papaya, and finishing with a citrusy twang.
Specifications:
Vintage: 2024
Alcohol: 6.9%
Sugar: Less than 1.0 g/L (dry)
Method: Charmat Sparkling
Attributes: Unfiltered, unfined, vegan, and gluten free
Availability:
500ml Bottles & Kegs
Bottled (August 2024)
Available: in our Tasting Room and Webshop
Context:
Sagardo means “cider” in Euskara, the Basque language. This cider is our Maine homage to the ciders we love so dearly from Basque Country.
