Ripe notes of apple on the nose leads to an acidic, malted apple on the palate. The finish is crisp and fresh. A blend of over a dozen native varietals. After fermentation in kupelas (old, large, oak cider barrels) the cider is bottled fresh and without filtration before each shipment. "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."