Blog
18/02/2026
Cider (sagardoa in Basque, meaning apple –sagarra– wine –ardoa–) is an alcoholic drink deeply rooted in Basque culture and society. The first reference to this beverage in our territory dates back to the 1st century, and it is also documented later throughout different periods.
Its importance was such that protection of apple trees, apples and cider itself was included in the Basque fueros (the traditional laws of the Basque Country). For example, it was forbidden to bring cider from other places into our territory until the local cider had been consumed, and penalties and punishments were imposed for cutting down apple trees.
Although it was common for farmsteads (baserriak) to have apple trees among other fruit trees on their land, and to produce cider for their own consumption, it was in the 16th century that there was a boom in the construction of cider presses.
Image: Apple trees at one of the rural accommodations associated with Nekatur (own source)
Cider is a fermented drink with a high vitamin C content, essential for combating many illnesses. Basque sailors who embarked on long voyages of several months to Canada and Newfoundland in search of whales and cod had the daily consumption of up to 2 litres of cider stipulated in their contracts to prevent scurvy, known as “the plague of the sea”. It is well known that this protected our sailors from falling ill and dying, as happened to sailors from other origins.
As the Basque fishing industry of the 16th and 17th centuries was one of the most important of the time, a large production of cider was needed to supply the ships. This explains the large number of presses that were built and put into operation in the Basque Country during that period. Curious, don’t you think?
Did you know that, when the apple must had just been extracted, neighbours from nearby farmhouses were informed that they would soon be able to taste the new cider? In many cases this was done using the same wooden mallets with which the apples had been pressed, striking them against wooden boards. This was the origin of the txalaparta, a musical instrument deeply rooted in rural areas of the Basque Country and which continues to be played at any self-respecting Basque rural celebration.
Returning to cider, today its consumption has a strong cultural and social component in our rural surroundings in the Basque Country. From mid-January, when the new cider season begins, until mid-April, when it ends, cider houses open their doors to welcome visitors. Although some cider houses remain open all year round, January to April is the best time to visit and taste natural cider directly from the barrel (kupela in Basque). During the rest of the year, the cider you are offered will most likely be bottled, which is just as good, by the way.
Image: XXXIII opening of the new cider season (Nekatur’s own source)
This year 2026, the opening of the new season took place in Astigarraga (Gipuzkoa) on 14 January, and it was at that moment that the first “txotx” of the year occurred. The “txotx” (toothpick in Basque) is the small wooden peg that seals the barrel containing the cider; when the peg is removed, the cider flows out and everyone serves themselves directly into their glass. On the opening day of the new season, other symbolic acts also took place, such as planting a new apple tree and, of course, playing the txalaparta. On this occasion, the Basque Pelota National Team acted as ambassador.
It is in Astigarraga, Gipuzkoa, where Sagardoetxea, the Basque Cider Museum, is located — an essential place if you want to learn about the history and curiosities of this product that is so much ours. In addition, by showing your Nekatur Nekadescuentos card there, you will receive a special price when purchasing your ticket. You have all these rural accommodations associated with Nekatur available in Astigarraga and its surroundings.
In Bizkaia, for its part, the txotx took place on 20 January at Uxarte cider house in Amorebieta-Etxano. With a production of more than 98,000 litres, this year’s Biscayan cider guarantees both very good quantity and quality, all of it made from 100% local apples.
Chef Fernando González, recently awarded 1 Michelin star and a defender of seasonal and local (KM0) produce, was appointed ambassador of Bizkaia cider for 2026. A year in which innovation in cider-making across the three provinces continues to move forward, and in Bizkaia they have also taken the opportunity to present ice cider, produced through the fermentation of frozen apple must.
If you are thinking of spending a few days in Bizkaia, you have the opportunity to visit one of the cider houses in this province while staying at one of these rural accommodations associated with Nekatur in Amorebieta-Etxano and its surroundings.
On 15 January, cider season opened in Araba with the participation of Dupla, a musical group from Agurain. On this occasion, the txotx took place at Trebiñu cider house in Askartza.
Araba’s natural cider for 2026 arrives with excellent quality, the result of the good work being carried out by its producers. In addition, due to the particular characteristics of the different areas of Álava where it is produced, this cider has a wide variety of unique nuances.
As for future projects, in Araba they are already working on a new apple tree plantation, the sponsorship of these fruit trees and the promotion of the six native Alavese cider varieties that form part of the designation of origin.
On your next trip to the Basque Country, book your rural accommodation associated with Nekatur and enjoy Araba and its cider houses.
As you have read, Gipuzkoa, Bizkaia and Araba offer you various options to discover and taste our natural cider first-hand. In addition, you must not miss the tradition of going for lunch or dinner at a cider house: many of the old presses and some more modern cider houses offer an experience closely linked to our gastronomy.
In this way, you will not only visit them, but also enjoy an authentic cider house menu: chorizo cooked in cider, cod omelette, txuleta steak and, for dessert, cheese with walnuts. And all this while you walk back and forth to the kupelas to refill your glass of cider each time you hear the cry of “txotx”.
But since we do not want to reveal all the secrets linked to the experience of visiting a cider house, you will have to come and discover them for yourself — and a very good way to do so is through Sagardo Route, the Basque Cider Route.
Make the most of your next trip to the Basque Country and come and spend a day in an authentic Basque cider house!
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