Sagardo Naturala is made from 20-30 different native Basque apple varieties: 60% for acid, 30% for bitterness, and 10% for sweetness and all certified organic estate trees. The pneumatic pressed juice is fermented with wild yeast in stainless steel tanks, then raised in traditional kupelas (large wooden foudres) over the winter.

They bottle at the inn with minimal sulfites, unfined and unfiltered to emphasize the lively apple purity. This is a brisk and acid-driven cider with grip and sap – super refreshing and wonderful for summertime barbecues or just chugging at leisure.