Profile
2021Since
- Vineyard
- Apples and fruit from half-abandoned plots · made at the Zelaia cider house (Hernani)
- Production
- About 5.000 bottles a year
- Varieties
- Basque cider apple, pear, blackberry, blueberry, plum
- In the vineyard
- Hand-picked from half-abandoned plots
- In the cellar
- Ancestral method, no additives or added sugar
Maore Ruiz and Omar Escarrá met while studying at the Basque Culinary Center; Julia Laich handles communications from the other side of the Atlantic. In 2021 they began making cider at the Zelaia cider house, in Hernani, where the Gaincerain sisters give them space and a press: they have no machinery of their own.
They hand-pick Basque cider apples and fruit from half-abandoned plots —plum, wild pear, blackberry— and turn them into ancestral-method ciders and co-ferments, with bubbles from their own fermentation in the bottle. No additives, no added sugar and no corrections. They make about 5.000 bottles a year.
Their wines
2 wines- Zelaia Apple: Bost Kantoi, Urdin Sagarra, Buztin Sagarra, San Pedro and Konika
- Basoa 79% Apple: Bost Kantoi, Urdin Sagarra, Buztin Sagarra, S. Pedro and Konika / 21% Plum: Claudia
Sparkling
Interested in their wines?
Write to us We tell you what is in the shop and set the bottles aside for you.
