Catálogo_Bereziartua_2013_inglés.pdf

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Sidras Bereziartua Sagardoak
Sidras Bereziartua Sagardoak is a family business
dedicated to cider making since 1870.
In 1970 we finally committed to producing sagardoa
(cider) in our current facilities in Astigarraga. Since
then and after updating our processes a number of
times, Bereziartua has become a key player in natural
cider production, maintaining the family spirit in the
service of tradition and respect and gratitude for our
loyal customers.
Cider
C
ider is a low-alcohol drink manufactured with fermented
apple must. Its fragrant freshness makes cider particularly
attractive in the summer and autumn although it can also be
enjoyed all year round.
Historically, cider has always been rightly considered a natural,
healthy drink.
There are several theories about the origin of apple exploitation
dating our sagardo (cider) tradition back to the Greeks and
Romans and the Old Testament. A legend also states that it was
Basque arrantzales (fishermen) who took cider along the coasts
of Northern Europe and Terranova; but nothing is for sure.
What is certain is that the Basque Country was one of the first
places in Spain where massive production of apple trees started.
In the fourteenth century, cider production and trade were of
key importance for the economy of Gipuzkoa, a province of the
Basque Country, and in particular of Astigarraga, considered to
be the cradle of cider and where our Sidrería Bereziartua is
located. This just gives us some idea of the work carried out
over the centuries in this province with the aim of producing
quality cider.

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Raw material
T
he only raw material used to produce our natural cider
is apples.
To make good cider, fruit must have matured correctly.
Apple harvesting is carried out at the beginning of October to
start production straight away; although this also depends on
varieties and climate conditions. Many apple varieties are
used to make cider, but most of them are: sweet, sour and
bitter. In Bereziartua, we use apple varieties from Galicia,
French and local apples and thanks to recent efforts to promote
Basque Country's products and to the support provided
by Eusko Label, we have been able to slowly recover local
apple production.
The preparation
A
t our premises we carry out all the stages leading to
cider production, from delivery of apples by truck to
our cider house, through washing, crushing and pressing, and
down to bottling.
After pressing, the fermentation process takes place in two
types of tanks. In Bereziartua we have seventy top-quality
wood, polyester and stainless steel kupelas (barrels). Along
these barrels (kupelas) we also have two chilled industrial
units to control fermentation on the basis of our needs,
which allows us to bottle cider throughout the whole year.

How to serve and drink cider
C
ider must be served cool - between 10 and 12 degrees Celsius - but never cold. Cider
should be served at a certain height, but not excessive, in a wide-bottomed fine glass
so that carbonic anhydride bubbles can be released, burst and quickly disappear.
The glass should be two fingers deep with cider, drunk slowly but in one go as cider
loses its qualities if left to stand.

Our Ciders
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Bereziartua
ORIGIN
Natural cider from Astigarraga.
VARIETY
Blend of wild apples such as Txalaka, Urtebia,
Judeline and Judor.
PREPARATION
Cider is produced using advanced methods but in
keeping with tradition, followed fermentation in
wooden and stainless steel vats for a minimum
period of 4 months.
TASTING NOTE
Colour: Straw yellow.
Aroma: Fruity and fresh.
Taste: Very homogenous bitter sweet.
TECHNICAL DATA
Volume: 75 cl.
Alcohol: 6% per volume.
Total acidity: 5-6
Volatile acidity: 1,5-2
pH: 3,5-3,8
Bereziartua
Gourmet Edition
ORIGIN
Gourmet edition natural cider from Astigarraga.
VARIETY
Blend of wild apples such as Txalaka, Urtebia and
Gezamina.
PREPARATION
Production is carried out on the basis of traditional
methods and followed by fermentation in wooden
barrels for a minimum period of 4 months and with
apples specially selected beforehand.
TASTING NOTE
Colour: Fine, aged gold typical of apple variety.
Aroma: Intense, deep and fruity in a delicate
combination.
Taste: This cider has very characteristic features
in the palate with deep and pleasant taste.
TECHNICAL DATA
Volume: 75 cl.
Alcohol: 6% per volume.
Total acidity: 5-6
Volatile acidity: 1,5-2
pH: 3,5-3,8

Berezia
Eusko Label
ORIGIN
Eusko Label Natural Cider from Astigarraga, guaranteed
by Kalitatea Foundation.
VARIETY
Blend of apples 100% from the Basque Country.
PREPARATION
Production is carried out on the basis of traditional
methods and followed by fermentation in wooden
barrels for a minimum period of 4 months and with
apples specially selected beforehand.
TASTING NOTE
Colour: Fine, aged gold typical of apple variety.
Aroma: Intense, deep and fruity in a delicate
combination.
Taste: This cider has very characteristic features
in the palate with deep and pleasant taste.
TECHNICAL DATA
Volume: 75 cl.
Alcohol: 6% per volume.
Total acidity: 5-6
Volatile acidity: 1,5-2
pH: 3,5-3,8
Sidra Bere
ORIGIN
Natural cider from Astigarraga.
VARIETY
Blend of wild apples such as Txalaka, Urtebia,
Judeline and Judor.
PREPARATION
Cider is produced using advanced methods but in
keeping with tradition, followed fermentation in
wooden and stainless steel vats for a minimum
period of 4 months.
TASTING NOTE
Colour: Straw yellow.
Aroma: Fruity and fresh.
Taste: Very homogenous bitter sweet.
TECHNICAL DATA
Volume: 33 cl.
Alcohol: 6% per volume.
Total acidity: 5-6
Volatile acidity: 1,5-2
pH: 3,5-3,8