A region so well known for its food just has to have the perfect accompaniment to wash down a meal. Cider is one of the locally-produced beverages par excellence: it is a seasonal produce made with the fruit of our apple trees using traditional methods.
Cider, or sagardoa in Basque, is made from fermented apple juice prepared in the traditional way, with no added sugar and no other carbonic gas than that produced in the process itself (i.e. no added gas). The result is a flavour somewhere between sweet and sour with an alcohol content of 4.5º+.
Proof exists to the effect that the Basques have been familiar with both apples and cider since time immemorial. However, cider-production had almost disappeared from all of the Basque regions, with the exception of Gipuzkoa, where the cider house phenomenon and drinking cider had gathered new strength in the 80s.
Enjoy a Ciderhouse menu with "Txotx" and aperitif at Satxota Ciderhouse, with a guided visit learning more about the process of cider elaboration and the history of the farmhouse
This experience starts at 12:30
Maximum 6 pax in the Premium version