ike most of the rural houses in the surrounding area, ours has a cider press. This press is a hundred years old, and although we have made some
modifications, we carry on making the cider in the traditional manner.

The apples that are harvested in our own orchards are typical varieties such as txalaka, gazi haundi, manttoni, molio… as they mature we collect some at the beginning and others at the end of october. As is the family tradition, with a good harvest and with the help of about ten people, we pick and make the cider over a period of almost two months.

The cider is not bottled but conserved in our large wooden barrels in a
suitable, cold enviroment. From january until september it can be drunk
directly from the barrels in the typical ‘txotx’ manner here in the cider-house.