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 The
autochthonous cider of the Basque Country, called Natural Cider or Hard Cider, is characterized for
being elaborated exclusively from a mixture of different types of apples, whereas the cider
made in other countries is the gaseous cider, a more artificial cider that is elaborated from a
mixture of apple juice, must and concentrates, to which gas and sweeteners are added.
 The
production is made mainly with autochthonous apples that once they mature in the trees are selected,
picked, washed, pressed and the resulting juice is fermented for several months in barrels, from which the
cider is then bottled or served directly.
 Apart
from enjoying the Natural Cider bottled and the Cider House menu during the whole year,
it is tradition that people from the whole Basque Country, Navarre, Iparralde and tourists come
massively to the cider houses to enjoy the cider of the new season directly from the barrels from January to April. It
is the "Txotx", a popular ritual in which it is necessary to learn to appreciate the characters
of "txinparta", color, aroma and flavor of the Cider.
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