Natural Cider - Characteristics


Physical-Chemical Characteristics:
  • Alcohol content between 5-6 %
  • Total Sulphur Dioxide under 100 mg/l
  • Volatile acid under 2.2 g/l
  • CO2 pressure (at 20 C) over 1.5 atm

Microbiogical Characteristics:
  • Absence of pathogenic microorganisms and their toxins.

Presentation Method:
  • 75 cl bottle/ Box 12, 6 and 3 bottles
  • 37 cl bottle/ Box 24 and 12 bottles
  • Botella 33 cl./ Caja 24 y 12 botellas
  • 33 cl bottle/ Box 24 and 12 bottles


Recommendations for Preservation
  • Keep in a cool place (14-15ºC).
  • Cool it preferably under running water.
Consumption Recommendatioins:
  • Natural Cider should be preferably consumed within a year from its bottling.
  • Once the bottle of Natural Cider has been opened it must be drunk.
  • The drinking temperature must be cool, between 11 and 13 ºC.
  • The bottle may have sediments, which disappear after shaking the bottle.
  • It is sufficient to serve around 20-30 cm. in the glass.
  • The glass for drinking cider must be wide and fine.
  • Only the quantity to be drunk in one swig is served.
  • It accompanies any dish very well.
  • It is a refreshing drink, ideal for drinking all year round.

Spanish legislation

Order 1 dated 1 August, 1979, Cider Regulations:
Definition of Natural Cider: cider produced following traditional methods, without the addition of sugars, containing exclusively endogenous carbonic gas. Its acquired alcohol content will be higher than 4 degrees.


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