The txotx season, a real pleasure!

09/01/2025

Araba, Bizkaia, Gipuzkoa, Iparralde and Nafarroa jointly present the new Txotx season

The 46 cider houses of Euskal Sagardoa have produced 1.3 million litres, with 2 million kilos of apples harvested by the 250 apple producers. The harvest has been smaller than that of 2023.

The sector has taken a further step towards extending the Designation of Origin to the producing territories and will have the support of the Euroregion to give shape over the next 18 months to the Strategic Plan for apples, cider and cider houses, under the name Malus Bat.

The cider sector has presented the 2025 Txotx season today in the Plaza de la Constitución in Donostia-San Sebastián. In addition to the producers from Gipuzkoa, Bizkaia and Araba, those from Navarre and Iparralde were present. Therefore, within the Euskal Sagardoa Designation of Origin, the aim was to reflect and explain the work that is being carried out to unify the apple and cider sectors of all cider-producing territories. All the kupelas have been opened at the same time, symbolising the path that has been undertaken together. The opening of Euskal Sagardoa to Iparralde, made up of Gipuzkoa, Bizkaia and Araba, is underway and once achieved, it will also be incorporated into Navarre.

The Txotx season usually has different opening events in different towns and regions. The cider-making sector has agreed to hold a joint presentation with Euskal Sagardoa, to present the general data and the commitment of the sector.

The txotx season is a special time because it offers cider lovers and all customers the opportunity to enjoy cider, to taste and share opinions on the new harvest. And this only happens during this time that we clearly indicate on our calendar. In the winery we will have the opportunity to discover new ciders and enjoy their characteristics from the hand of the makers themselves.

Cider is a local pleasure that we can also taste in the txotx. The cider house season is also the time of year when cider houses receive the most visitors. For this reason, the cider sector has been incorporating several new features in recent years to offer added value to the visiting customer.

Over the next few days there will be various activities to present the new cider:

WEDNESDAY, JANUARY 15:

Organized by Sagardun Patzuergoa in Astigarraga Txotx Berri eguna at 12:00 noon. Then, there will be the opening ceremony to taste the new cider at the Sidrería Alorrenea.

THURSDAY, JANUARY 16:

Opening of the Goierri Cider Houses at the Sidrería Tximista in Ordizia at 11:00 in the morning.
Opening of the Álava Cider Houses at the Iturrieta Cider House in Aramaio at 12:00 noon.
Opening at the Saizar Cider House in Usurbil at 7:00 p.m.

FRIDAY, JANUARY 17:

Opening of the Nafarroa Cider Houses at the Perkatzenea Cider House in Madoz.

WEDNESDAY, JANUARY 22:

Opening of the Urnieta Cider Houses at the Oianume Cider House at 1:00 p.m.

Cider houses have an important characteristic: they are the producers of the product that is offered for tasting. Beyond the hospitality industry, cider houses are the meeting point for cider. Therefore, the client who comes to the cider house will visit the house of a local producer, a family that lives off its production and works with apple varieties to obtain the best product.

The apple is the basis and the common thread of the world of cider. For this reason, we wanted to highlight its importance also in this season. Apple production in our territories is the main axis of all the work and the change that is taking place in the world of cider is a reflection of this: single-varietal, dual-varietal, tri-varietal ciders, ice ciders, crianzas, matured in wood... as many options as there are palates.

Basque Cider Route: all the secrets of this world in one click

In cider houses we have the opportunity to carry out different activities. Beyond the traditional menu, one of the biggest attractions for groups is the short visit or guided tasting that can be done before the meal. This is an unbeatable option to enjoy our ciders. We will work on and strengthen the current offer within the MALUS BAT project, to expand the options to all participating territories and cover other cultural and gastronomic activities linked to the first sector.

Nowadays, we usually go to the cider house with friends and family. Therefore, in addition to short visits or guided tastings, we offer customers other options such as guided tours, cider making workshops, visits to the Albaola maritime factory or the Igartubeiti cider farmhouse, cheese workshops, beekeeping... you can find everything at the following link: EXPERIENCES

Cider house finder: new option from sagardoa.eus

Within the cider house reservation option, sagardoa.eus allows you to search for cider houses that are open or have free tables for lunch and dinner. You choose the date, the number of diners, pay an advance which is then deducted at the cider house, and that's it! The table is reserved to enjoy the new cider and the traditional menu. BASQUE CIDER HOUSES FINDER

Cider at home: QR codes that make it easier to get what we need

Another of the most important novelties of this season will be the QR codes that can be found in cider houses where each kupela or each product will be linked to its e-commerce. We have more than 100 different products in the store. There are many customers who, after visiting a winery, want to continue enjoying the product at home but cannot take it with them. For this reason, we wanted to make it easier for customers to have the cider at home in 48 hours. BASQUE CIDER ONLINE STORE

Fewer apples, more character

The 2024 harvest was smaller in number than the previous one. With a large harvest in 2023, it could be expected that fewer apples would be harvested in this harvest, and the winter weather conditions, with a lack of cold, have made it even smaller. Compared to the previous year, 60% fewer apples have been produced in the apple orchards of Euskal Herria, despite territorial and zonal differences. With a smaller production, apples with greater character have been harvested, so most ciders will have more colour and body.

The number of litres of cider produced within the Euskal Sagardoa Designation of Origin has been around 1,300,000 litres in the 2024 harvest.
The cider houses that make Euskal Sagardoa are 46: 1 from Araba, 3 from Bizkaia and 42 from Gipuzkoa.
There are 250 apple producers, covering an area of 500 hectares. In 2024, more than 2 million kilos of apples have been harvested for Euskal Sagardoa.
Characteristics of the cider that we will taste in 2025: The harvest has been smaller and of great character. Therefore, the ciders in general will be more colourful and full-bodied, with a good capacity for evolution over time.
It is expected that the producers and makers of Iparralde will be incorporated into Euskal Sagardoa in the 2025 harvest, followed by those of Navarre.

Following the path of recent years, we will have different Euskal Sagardoa ciders on the market: the red capsule, made with a certain type of apple, made with apples from a single orchard, aged in wood, sparkling, ice and fire... the consumer will increasingly be able to find a wider choice on the market and an increasingly higher quality. In fact, all the work being done with local apples is a highlight at Euskal Sagardoa. And the txotx season, a real pleasure, is an unbeatable opportunity to discover and enjoy all that work. Enjoy!

Speakers:

Olatz Mitxelena - Gipuzkoako Sagardogileen Elkarteko koordinatzailea / Coordinator of the Association of Cider Houses of Gipuzkoa
Maite Retolaza - Euskal Sagardoa Jatorri Deituraren Lehendakaria / President of the Euskal Sagardoa Denomination of Origin
Unai Agirre - Euskal Sagardoa Jatorri Deituraren koordinatzailea / Coordinator of the Euskal Sagardoa Denomination of Origin
Amaia Barredo - Minister of Food, Rural Development, Agriculture and Fisheries / Elikadura, Landa Garapen, Nekazaritza eta Arrantzako sailburua
Xabier Arruti - Green Territorial Balance Deputy / Lurralde Oreka Berdeko Diputatua
Noemí Aguirre - Provincial Deputy of Agriculture / Nekazaritza Foru Diputatua
Amaia Zubeldia - Euskal Sagardoaren Ibilbidearen arduraduna / Responsible for the Cider Route of the Basque Country
Azahara Domínguez - Deputy for Mobility, Tourism and Territorial Planning / Mugikortasuneko, Turismoko eta Lurralde Antolaketako Diputatua
Clara Navas - Ostalaritza eta Turismo Zuzendaria / Director of Tourism and Hospitality