Cider season
The apples are collected from September, then processed and after roughly 3 months of fermentation the cider (or in Basque sagardoa) is ready to drink. Thus the season starts in mid January. It ends around end of April. Traditionally during this season, each sagardotegi offers a mouth-watering 4-course-menu : 1. cod-fish-omelet, 2. cod-fish with pepper, 3. a kg T-Bone steak for two persons, 4. local cheese and walnuts.
Txotx
Of course with the menu you can drink (unlimited!) cider. You may collect it directly from the barrel. When the owner shouts “Txotx” it means he is opening a new barrel and you can get in line with your glass. The cider shoots out the barrel, just catch it with your glass!
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