Sagardotegi

Quite many Basque people often go to the sagardotegi. Sagardotegi is a building where apple cider is both produced and served. There are cider houses all across the Basque country but most of them exist in the province of Guipúzcoa. According to historical documents first cider houses appeared sometime in the 11th century.

Sagardotegi

Cider has an alcohol content of between 5 and 6 %. Basque cider is still. It is not sparkling drink like in some other parts of Europe. Producers use various types of apples. Still the most popular one is Errezila. Cider is traditionally kept in oak or chestnut barrels. Some of them have the capacity of over 1,000 litres. Bottled cider has to be drank within 1 year.

Apart from cider vistors of the cider house can consume different traditional food like cod omelette, steaks or Idiazabal cheese. Cider is part of Basque folk beliefs. It is believed that the cider is good for pregnant women. There is a connection between cider and music. Wooden boards from the cider press were once used for simple percussion instrument called called txalaparta.