The traditional and exceptional cider or sagardoa BARKAIZTEGI can be enjoyed in a bottle year-round or from the buckets directly during the cider season. Currently, the bottles are sold all over the Peninsula, with Gipuzkoa being the main market. Additionally, part is exported to France, Holland and China. The bottles may be purchased directly at the cellar or on the webpage.
Barkaiztegi falls under the collective brand Gorenak and EUSKAL SAGARDOA PREMIUM-BEREZIA DENOMINACIÓN DE ORIGEN, a seal guaranteeing quality, contrasting it with third-party laboratories accredited by ENAC.
Ciders with Gorenak capsules have a quality guarantee certified by the Hazi Foundation and must be approved by a tasting panel of the Fraisoro Laboratory. This is the hallmark of the quality cider made here, with apple from different origins.
Cider Barkaiztegi has a historical background of eight generations of ciders to its name. Barkaiztegi cider is made using the most modern technology, whilst maintaining the traditions of our ancestors.
18.75 euro 3 bottle box
21.75 euro 6 bottle box
33 euro 12 bottle box
EUSKAL SAGARDOA PREMIUM-BEREZIA DESIGNATION OF ORIGIN
The ciders which bear the golden capsule are of Premium standard and carry a quality guarantee certified by the Hazi Foundation. And they have obtained the highest ratings from the Fraisoro tasting panel, from amongst all the ciders of the Denomination of Origin Euskal Sagardoa.
This cider comes from the apple orchards of the Irizar family with apples picked at their optimum moment of ripeness, in order to extract their full potential and ensure their excellence.
21.15 euro 3 bottle box
26.55 euro 6 bottle box
A natural drink with a low alcohol content, young and refreshing, with a pale yellow colour, prepared with the best selection of cider apple varieties. Fresh fruit as well as citrus aromas. Slightly turbid with hints of tannin.
Natural cider is a young drink, and it is recommended to consume it within a year. It should be enjoyed cool, not cold. Between 11º and 13º C. It is advisable to shake the bottle, neck down, before consumption to homogenise possible dregs it may contain, since cider is not filtered.
The sagardoa should be poured, or served 20 or 30 centimetres from a tall, broad and thin glass cup, so it breaks up and the carbonic acid it holds emulsifies with the liquid. Upon doing so, it releases aromas that would not be noticeable otherwise.
Only serve the amount to be had in one drink. A refreshing drink, ideal for consumption year-round with aperitifs or to accompany any dish.
Once the bottle is open, it is advisable to consume it, since storing it for long periods of time makes it lose its properties.
It is advisable to keep the sagardoa in a fresh, dry location, at 14 or 15ºC. It is advisable to cool it in water.
Colour: From the light yellow to the dark golden tone, with green and orange hints
Foam: This can be visually observed. This is given a positive rating when it quickly disappears from the surface. At the same time, an emulsion should form that gives off a whitish turbidity that disappears going upward. This way, the sagardoa will remain clean, with a certain creamy halo on the sides of the glass.
Olfactory sensations: Everything that smells good is given a positive rating, such as aromatic nuances reminiscent of fruits, flowers... Especially those reminiscent of apple.
Flavour: A very particular sensation, which, according to current trends, provokes a balance between acid, bitter and sweet flavours, but with a certain trend toward acid-bitter.
Barkaiztegi has 5.3 hectares of certified apples. After analysing the state of the apple to discover its optimum maturation point, it is manually harvested. Said harvest period lasts from the end of September, through October and until mid- November.
Thanks to the implementation of techniques to regulate harvests, we are managing to avoid alternate bearing; in other words, a year with a good harvest, followed by a poor one.
Once selected and clean, the apple is transferred to the shredder, or matxaka, to break up the pulp and thereby facilitating pressing so as to ensure the best yield from the raw material. The crushed apple is line-transported to the press, from whence the prized juice is obtained, which, after fermentation, shall become sagardoa.
The juice is transferred to its corresponding bucket or kupela, to being the fermentation phase. The tanks used at Barkaiztegi are made of wood or stainless steel.
The juice undergoes the first fermentation during the first two weeks, the alcoholic phase, when the sugars mainly turn into alcohol. Later on, the malolactic transformation begins, when malic acid becomes lactic acid.
At Barkaiztegi, the family is who decides on the right time to bottle the sagardoa. Said process can be carried out any time over the course of the year, thanks to the refrigeration systems at the cider house and its cutting-edge facilities.