“Premium” carbonated cider

30,0090,00

To enter the competition, you must:

Clear

Product name (1) *

Alcohol % (1) *

Description (1) *

Format (1) *

Sugar content (1) *

Cloudiness (1)

CO2 level (1) *

Product name (2)

Alcohol % (2)

Description (2)

Format (2)

Sugar content (2)

Cloudiness (2)

CO2 level (2)

Product name (3)

Alcohol % (3)

Description (3)

Format (3)

Sugar content(3)

Cloudiness (3)

CO2 level (3)

  • Made according to the traditional method, consisting of a second fermentation in the bottle or tank (Charmat).
  • This ciders are made technical and conceptually close to Champagne, Sekt or Cava in terms of wines.
  • ABV: Usually higher tan traditional cider 6%- 9%.

Aroma/Flavor:
Clean aromas, frank, with predominance of apple. Flavour and aroma vary, but are derived of the apple varieties used. Phenolic, farmyard, acetone or sulphuric aromas are unacceptable in this style. It must be a good balance of acidity and low astringency.

Appearance:
Straw yellow to golden yellow colours. Clean and bright.

Mouthfeel:
Fresh and light-medium body with pleasant acidity.

Registration

Final date for registration is 10th November 2021. Having registered send 3 samples of 75cl/50cl or 4 samples of 33cl of each product to:

Fraisoro Laboratorio Agroambiental
Sagardo Forum
Finca Fraisoro s/n
20159 Zizurkil
Gipuzkoa – Spain

Awards

A maximum of 3 products may be submitted in this category.

To take part in the competition you must pay 30€ for EACH PRODUCT registered.

Fee includes:

  • Descriptive file of the assessment

And for the awarded products:

  • Badges for bottles
  • Golden, silver and bronze medals
  • Diploma
  • Best in Class prize (txapela)
  • Best of Show prize (trophy)
  • A mention in Sagardo Forum 2021 magazine
  • Delivery of the prizes obtained

Medals will be awarded according to points reached:

  • Bronze medal 30-37 points
  • Silver medal 38-44 points
  • Gold Medal 45-50 points

For each class, a “Best of Class” Will be awarded by a selected Tasting Committee. In case of a tie, a special jury Will vote and decide which one is the best of class.

Among all “Best of class”, a “Best of Show” Will be elected by a Tasting Committee.