Artisanal Basque cider: discover organic apple sagardo, a true treasure of Basque cider

Join us as we discover artisanal Basque cider , the iconic drink that embodies the unique expertise of the Northern Basque Country . We'll show you how carefully selected fresh organic apples and traditional production methods create a fermented beverage with distinctive flavors. An invitation to savor the authenticity of Basque local produce.

Organic Basque cider in kupela

Basque cider , the undisputed pride of the region, draws its unique character from the diversity of apple varieties grown organically by passionate producers . Take the example of Eztigar , which perpetuates this heritage by cultivating ancestral varieties such as the sweet Anisa , the balanced Eri Sagara , or the crisp Ondo Motxa . Combined with varieties such as Gordin Peatxa and Xuria , they produce a must rich in aromas. After 4 months of natural fermentation at low temperature in imposing wooden kupelas , without filtration or pasteurization, we obtain this natural sparkling cider , a treasure preserved over the years in the Basque Country .

Based in Saint-Just-Ibarre in Lower Navarre, Eztigar brings together several farms to offer a complete range: its famous organic Basque cider (including the BIKAINA vintage in a semi-dry version), long-fermented sagarno , organic apple juices , but also vinegars, jellies and compotes. The BIKAINA vintage, an unfiltered organic brut , concentrates all the essence of Anisa and Eri Sagara apples.

Production of cider in sagardotegia

In sagardotegia , production begins with the manual pressing of fresh apples in traditional presses, producing 100% pure juice . The first fermentation , carried out naturally with indigenous yeasts (12-16°C), lasts 4 to 8 weeks. The second fermentation in the bottle according to the Champagne method creates the delicate effervescence typical of Basque natural ciders .

Certified organic and with no added sulfites, this sagardo ages on lees for up to 18 months at Petritegi , developing aromas of ripe apple, caramel and citrus. The absence of pasteurization preserves the finesse of these aromas and the authenticity of this traditional drink .

• Know-how passed down through generations
• Eco-responsible artisanal production , without sulfites
• Meticulous packaging: tinted glass or terracotta bottles, hand-corked, vintage labels

Organic and semi-dry apple varieties in kupela

The aromatic complexity of Basque cider comes from the balance between tart apples (Gipuzkoa, Idared), tannic (Txalaka, Garazi ) and sweet (Mamula, Apez Sagarra ). Old local varieties such as Anisa , Eri Sagara or Ondo Motxa are used in the composition of the brut and demi-sec cuvées, while single-varietals ( Suhar , Ausart , Alai ) reveal unique profiles. Aging in kupela harmonizes roundness and structure.

Affordable to all palates, this organic Sagardo develops notes of green apple, quince, and vanilla thanks to its oak barrel aging. The semi-dry versions are ideal with charcuterie, sheep's milk cheese, and Basque specialties.

Traditions with sagardotegia and txotx

At the heart of every sagardotegia , the majestic kupela sits proudly. The "txotx" ritual consists of serving the cider by tilting a special glass under the tap - never completely filled - to oxygenate the drink and release all its nuances.

Served between 10 and 12°C, the cider reveals the finesse of its bubbles and the perfect balance between natural sweetness and lively acidity. Village festivals, meals with friends or simple moments of sharing punctuate the years in the Basque Country , perpetuating this emblematic drink of the country .

Comparison and modern trends

Basque cider differs from Breton cider in that it is less sweet and more tangy, with a subtle natural sparkle . Producers like the EZTIGAR association are revitalizing the sector by favoring short supply chains, biodiversity, and artisanal methods .

Beyond the classics, fermented beverages are innovating: hoppy IPA-style ciders, rosés, and apple-pear blends. For a unique experience, discover TOPA Brut Cider (75cl) and its beautiful fruity notes.

Each bottle tells the story of a farm , a committed producer and a unique terroir. Thus, year after year, the authenticity of these artisanal drinks that make the Basque Country famous is perpetuated.