Inspired by traditional Basque sidra, this still cider is made with Dolgo crabapples, wild-yeast fermented and allowed to mature with native bacteria – softening the acidic bite typical of Dolgos while providing a touch of the sour, funky character typical of sidra. 

Notes of Meyer lemon and quince, with backnotes of pineapple and clove. Pairs well with sheep cheese or flank steak.