Cider at the table, the great unknown of gastronomy.

On the 3rd of June we celebrate the day of cider, a refreshing and natural product of great tradition and nature with more than 500 years of history.

In a bottle of cider you will find a family, a farmhouse, a trade, a way of life, a language and the history and culture of the Basque Country.


How is it made?

Towards the end of September, the apples are selected and transported to the cider makers. By crushing and pressing the apples, they obtain a juice that is deposited in the ‘kupelas’. This juice undergoes a series of fermentation processes until it culminates in cider, which can be tasted from January onwards.

A bit of history...

Although its origins are unknown, it is true that for centuries it has been the most important drink of the region and of the Basque sailors and arrantzales who went after the cod and whales in the North Atlantic. It is said that thanks to cider, the crew members did not suffer from the dreaded scurvy disease, as well as being a drink with a great capacity for preservation that resisted the harsh weather conditions of the sea.



The ritual of the ‘txotx’ gives its name to the signal made by the cider maker when he opened one of the ‘kupelas’ of his farmhouse so that all the diners with their glass in hand could taste the cider. Nowadays, this event has become a gastronomic event in the Basque Country.



Miguel Zapiain, friend and pioneer

From the heart of the Basque Country, Astigarraga, Miguel Zapiain has revolutionized apple wine: the cider. With more than 400 years of family tradition, ZAPIAIN is today a cider farmhouse to visit and taste.

In 2023, ZAPIAIN was proclaimed the best cider in the competition organised by the Provincial Council of Gipuzkoa for the second time, and at Sagardi we are proud to be able to offer it to our customers in all our restaurants.

Do you want to come and try it?

We are waiting for you!