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Apples: A blend of over a dozen native varietals.
Vinification: After fermentation in kupelas (old, large, oak cider barrels) the cider is bottled fresh and without filtration before each shipment.
Serving: Sagardo should be served cold in a wide glass and poured from great height to break up the residual carbonic gas. Only a small amount (one sip’s worth) should be poured into the glass at a time.