A visit to the Basque Country without drinking the famous and unique cider – unthinkable! The best thing to do is to visit one of the cideries and try the cider.
In the Basque language, cider is called “sagardo” (derived from ‘sagar’ for apple and “ardo” for wine). Cider houses are called “sagardotegi”.
There are around 50 cider houses in the Basque Country. These produce 1,200,000 liters of cider per year from around 2,000,000 kilos of apples. I hadn’t expected that and was all the more excited to get to know a winery.
How is cider made?
Apples are the basis for a good cider. Acidic varieties and so-called cider apples, which are characterized by their high tannin content and acidity, are mainly used. Older varieties such as Boskoop, Bittenfelder or Holzäpfel are popular, as they have an intense aroma and the necessary acidity. These apples are often too sour to eat straight away, but are perfect for winemaking.
After harvesting, the apples are thoroughly washed and then crushed. This is traditionally done using a fruit mill, which processes the apples into a coarse mash. The winemakers press the apple mash in a fruit press to extract the juice. This fresh apple juice is the basis for the cider. The juice already contains natural yeasts, which later initiate the fermentation process.
The freshly pressed apple juice is filled into fermentation containers. These are traditionally made of wood or stainless steel. During fermentation, the yeasts convert the sugar in the juice into alcohol and carbon dioxide. This process takes around 4 to 8 weeks and ideally takes place at a temperature of 15 to 20 degrees Celsius. The result is a taste somewhere between sweet and sour with an alcohol content of 4.5%. After fermentation, the young cider is clarified by removing the yeast. This is done by decanting it into a new barrel. The cider then matures for several weeks to months to develop its full aroma.
After maturing, the cider is bottled or served straight from the barrel.
Basque cider
Basque cider differs significantly from other European ciders such as French cider or Asturian Sidra and offers an unmistakable taste experience.
It is known for its raw, natural and tart taste. It is traditionally made without added sugar, which gives it a dry, almost tart note. The alcohol content is usually between 4 and 6% and the cider is usually still, i.e. non-carbonated. The color ranges from pale yellow to dark yellow.
Cider is drunk at temperatures between 7 and 10 °C. This allows the flavors and aromas to develop. This allows the flavor and aroma to develop particularly well.
Visit a cider house
The cider houses are mainly located in the north-east of the Basque Country. The cider season lasts from the second half of January to the end of April. The wine is available in bottles all year round.
The wine is usually drunk fresh from the barrel. It is accompanied by hearty Basque food. Those who visit a cider house usually sit together with other guests at long tables. Most of the rooms are now well heated. However, there are still exceptions where you sit in the unheated cellars or drink wine at bar tables outside. Especially in winter, it’s important to dress warmly!
The tapping of the barrel is a special tradition. Txotx actually refers to the tapping of the barrel, but is also used for the stick that closes the hole in the barrel. You often hear the call “Txotx” when the Basques drink their wine.
Our visit to the winery begins with a small concert at the door. Our rather large group is split up and led into the barrel cellar. Everyone has a glass in their hand and now it has to be quick. The cider flows out of the barrel and we “catch” it with our glasses. Of course, not a drop should be wasted, so don’t spill anything and quickly take up the position of the person in front of you when their glass is full.
Anyone can drink as much as they like. But be careful! You hardly notice that the wine contains alcohol and it quickly goes to your head! Traditionally, different barrels are opened in one evening and different wines are tasted.
Is there also food?
Fortunately, there is also something to eat. Traditional Basque cuisine such as fried cod with peppers, cod omelette or cheese with quinces and walnuts are often on the menu.
We enjoyed freshly grilled beef rib chops (txuleta). Several portions were always brought to a table on huge plates and then shared with the people sitting next to you. The meat was excellent and went well with the cider.
Cider really is a matter of taste. I tried a few different ciders during our time in the Basque Country. Some were very tasty, others a little bland. I noticed that I didn’t like the very young ciders as much. I found the “older” ciders better. But everyone will feel differently – so just try them out! Then you’ll find your favorite cider.
A good place to drink cider/sagardo
Petritegi Sagardotegia
One of the most traditional and well-known cider houses in the Basque Country is Petritegi Sagardotegia. The cider house is described as a cultural landmark that represents the values of the Basque cider tradition.
Petritegi offers a classic cider house experience with a large capacity and guided tours.
Address: Petritegi Bidea, 20115 Astigarraga, Gipuzkoa, Spanien
Zapiain Sagardotegia
Zapiain is one of the best-selling cider brands in the Basque Country. The cider house offers a traditional sidrería experience, especially during the cider season from January to April.
Address:
Kale Nagusia, 96, 20115 Astigarraga, Gipuzkoa, Spain
Sidrería Gurutzeta
Sidrería Gurutzeta is located in Astigarraga, which is considered the heart of the cider tradition in the Basque Country.
Address:
Gurutzeta Baserria, 20115 Astigarraga, Gipuzkoa, Spain
Alorrenea Sagardotegia
Offers a classic Basque cider house experience.
Address:
Kale Nagusia, 70, 20115 Astigarraga, Gipuzkoa, Spain
Sidrería Barkaiztegi
This cidery can look back on a long history. The family business has been around since 1680 and is known for upholding the old traditions of cider making.
Address:
Barkaiztegi Bidea, 42, 20015 Donostia, Gipuzkoa, Spain
Salaberria Sagardotegia
Located in San Sebastián, this cider house enjoys a high reputation and is highlighted in numerous reviews.
Address:
Barkaiztegi Bidea, 123, 20015 Donostia, Gipuzkoa, Spain
Lizeaga
Lizeaga, included in a list of the best cider houses in Spain, is another popular choice among cider lovers.
Address:
Gartziategi Baserria, Ipintza Auzoa, 20180 Oiartzun, Gipuzkoa, Spain
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