Ice Cider

Description

Made in Zapiain's own facilities, at the end of December, they take the overripe fruit, wash it, crush it and press it, obtaining an exquisite juice. They force the concentration of sugars until their content. reaches 300 grams per litre, then allow the alcoholic fermentation to develop, until 10.5% ABV is produced. At this point, we force the fermentation to stop, leaving 120 grams of sugar per litre.



Once produced, the young product is stored in a steel tank for 2 years where it is rounded and evolves into ripe fruit aromas and flavours. Before bottling, it is filtered and sulfur dioxide is added as a preservative. Only native Errezil variety apples are used in the production of this cider.