Knowing we’d be in San Sebastián for a fair amount of time, I had to figure out where I could score some natural wine. Thankfully I found PIRIPI, a quaint wine shop opened only two months ago by a husband and wife team, focusing on Spanish natural wines, beers, and ciders. And while browsing their great selection I found BIZIO, a group of Basque cider makers.
They use natural brewing methods (“ancestral petillant-naturel“) which means they intervene as little possible in the bottling and production process. They are made with 100% fruit, without additions –no sulphites, yeasts, or sugars– unfiltered and from spontaneous fermentation with native yeasts.
I’m also a big fan of their label designs. It’s very much in the vein of edgy, slightly punk style that is consistent with a lot of natural wine and cider makers. The feeling with many producers is that what they do is an act of rebellion from large-scale, mass produced wine houses. So the labels themselves should communicate that this is something, quite literally, counter cultural. It’s all beautifully done by Amaia Moran and Brou Gràfic.
