Kupela is a natural Basque cider made from the blend of selected Basque wild apples. The cider is produced using advanced methods whilst maintaining its tradition. Kupela which means “barrel” is where the natural fermentation of the apple must transforms the sugar into alcohol which results into a fresh and fruity cider made only from natural apples. The mix between sweetness, fruitiness and structure; the balanced body of Basque traditional cider provides Kupela with an inviting taste, full of fresh apple aromas and sunny fruits. Basque Cider houses are known for serving large amounts of cider with the traditional cider menu which includes the widely famous large txuleton steaks. Kupela Basque Cider should be served cool, between 10-12°C. It should be poured from about 30cm in height with a special cider pourer called 'escanciador', into a wide, tumbler thin glass; this way the bubbles of carbon dioxide are released, creating texture whilst releasing the aromas and qualities of the cider. Food Pairing: Starters, fish dishes, Basque pintxos, tapas, txuleton steak, paella and sushi.
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