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As with most farmhouses in the area, ours has a cider store - one that is a hundred years old and where, although we have carried out some changes, we carry on making cider in the traditional way. The apples harvested in our own orchards are the local varieties such as txalaka, gazi haundi, manttoni, molio... As they mature, we pick them, at the beginning or the end of October, depending on the variety. In years with a good harvest, we pick the apples and make the cider with up to ten people over a period of almost two months. It is a family tradition. We do not bottle the cider but conserve it the barrel, in a suitable, cold environment and in such a way that it can be drunk directly from the vat ("txotx"), from January to September, in the cider house, itself. So, if you are tempted by all this and wish to visit our cider house, with prior notice you can taste our cider house menu and our cider, getting up off the table as many times as you like to help yourself to the cider from the barrels.¡Txoootx!
- Chorizo in cider - Cod omelette - Fried cod and peppers - T-bone beefsteak or veal ribs - Cheese with quince jelly and walnuts
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