Sidra Espumosa, 'Byhur 24', Astarbe Sagardotegia
Cider made following the Méthode Champenoise, with second fermentation in bottle. It spends twenty-four months aging on the lees, resulting in a dry, balanced and full-bodied cider with fine, persistent bubbles and a long, intense finish.
The name Byhur is a multilingual pun: the word is Basque for a child who can’t sit still, and Hur Astarbe is the name of the current cidermaker– so the ciders are made “by Hur”.
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