Arratzain "Sidra Natural" Basque Country, Spain 2024

FROM JOSÉ PASTRO:

THE CIDER: Arratzain Sidra Natural 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 SO2 and no filtration to emphasize the lively apple purity.

THE PRODUCER: Located in the Usurbil mountains above San Sebastian, the Arratzain Inn has been home to cider production for nearly 500 years. The planting of apple orchards and cider production in the Basque Country dates back to the 11th century, as does a strong gastronomic tradition which is closely linked to this type of tart and tangy cider. The inn and sideria (cidery) has been a part of the Arratzain family for generations, and in 2000, brothers Aitor and José Ignacio Lisaso took over all daily operations, managing all aspects of farming for their 3 hectare orchard and when there is time to spare, they welcome guests in their agriturismo, their charming inn above the sideria. With a handful of rooms, guests are able to participate in sidra production if they are there during harvest.