Kupela Basque Cider

Created in 2015, Kupela was born with the desire to introduce Basque cider, with an original and modern recipe while preserving tradition.

Agustn Etxeberria, a cider maker in Astigarraga, the mecca of Basque cider, next to Donostia-San Sebastin was brought in for the set up.

The slow natural fermentation of the apple must transforms the sugars into alcohol, in barrels called Kupela in Basque.

Agustns know-how results in fresh, low-alcohol drinks that preserve the naturally tart flavours of Basque apples.

Kupela pays tribute to the Basque sailors who used to take barrels of cider, rich in vitamin C, to fight scurvy.

Nowadays, there is no scurvy to worry about, but the subtle flavours of apple wine are sought after by discerning gourmets.

Its acidity, lightness and fruitiness are a perfect match for the gastronomy appreciated by modern epicureans.

The humid and temperate climate of the Basque Country is naturally favourable to the cultivation of apples.

This fruit has had a central place on Basque tables since the dawn of time. The apples are selected when fully ripe, in the orchards surrounding the village of Astigarraga.

Sagardoa is obtained by fermentation, without the addition of sugar, water or any other additive. Thanks to the know-how of our cider makers, Kupela Sagardoa is distinguished by its strong character, balanced flavours and notes of fresh sour apple.

Production

Kupela is a natural Basque cider made from the blend of selected Basque wild apples.

The cider is produced using advanced methods whilst maintaining its tradition. Kupela which means barrel is where the natural fermentation of the apple must transforms the sugar into alcohol which results into a fresh and fruity cider made only from natural apples.

Tasting Notes

The mix between sweetness, fruitiness and structure; the balanced body of Basque traditional cider provides Kupela with an inviting taste, full of fresh apple aromas and sunny fruits.

Basque Cider houses are known for serving large amounts of cider with the traditional cider menu which includes the widely famous large txuleton steaks.

Kupela Basque Cider should be served cool, between 10-12C. It should be poured from about 30cm in height with a special cider pourer called escanciador, into a wide, tumbler thin glass; this way the bubbles of carbon dioxide are released, creating texture whilst releasing the aromas and qualities of the cider.

Pair withfish dishes, Basque pintxos, tapas, txuleton steak, paella and sushi.