Natural Cider is a homemade traditional product free from additives. The "secret" of its quality is in the selection of the apples at the right point of ripeness, in the control of the fermentation temperatures and in analytical control.
Basque cider - an over view.
The Cider produced in the Basque Country today is
different from the cider made in other countries of the world. It is named
Natural Cider and as its name indicates, it is the same natural cider from the
old times, elaborated exclusively from a mix of different types of apples.
Natural Cider is a homemade traditional product free from additives. The
"secret" of its quality is in the selection of the apples at the right point of
ripeness, in the control of the fermentation temperatures and in analytical
control.
Consumption of Natural Cider from Guipuzcoa experienced a peak in the 1930s but
dropped off after the Civil war, due partly to the prohibition of its production
and consumption by Franco's people, the arrival of wine and the process of
industrialization. As rural farm houses were abandoned the apple tree
plantations were lost and production decreased drastically: these were hard
times for the Cider.
During the1960s and the 1970s the cider tradition was kept alive thanks to a few
Cider houses that like Altzueta continued manufacturing Natural Cider.
Individuals and clubs from across the region would visit the cider house ,
bringing with them traditional food for a tasting session from the large wooden
vats. The Cider would then be bottled for delivery at a later date and consumed
throughout the year .
Fortunately a " boom " took place for the Cider during the 1980's . The drink
became popular again, production increased and more apple tree plantations were
established. Now as the drink enters the 21st Century the future looks good ,
popular with young and old alike and tourists flocking to the Cider houses for
the tradition experience.