Isastegi
Euskal Sagardoa | Basque Country
Isastegi is a family-owned cider house making traditional Basque natural cider from organically grown apples in Tolosa, País Vasco.
Introducing the Estate
Mountain Orchards
Isastegi makes refreshing, dry natural cider from the Basque mountains, crafting a unique product born of the experience that comes from practices transmitted from generation to generation and the care for their environment.
History & Origins
Ancient Apples
In the Basque language, words like sagar (apple) and sagardo (apple wine or cider) have been present since ancient times, and cider production was documented in the region as early as 1014. At the Isastegi farm, in the town of Tolosa, cider has been made since at least the 17th century, although the estate was originally dedicated to raising cattle.
Process & Philosophy
A Living Tradition
In 1984, Migel Mari Lasa and his father Joxe Mari decided to switch from livestock to cider and begin selling to the public. They planted their pastures with native Basque apple varieties, and fully dedicated themselves to cider production. Now in its third generation, Isastegi is constantly innovating to advance the quality standard set by the previous generations.
Process & Philosophy
Authenticity from Start to Finish
Increased interest in Basque culture from abroad and the cider’s increased popularity in Spain means the demand for cider has rapidly outpaced the supply of apples actually grown in the Basque Country. This has created a system where unscrupulous cider houses will import foreign apple juice concentrate, ferment it in their cider houses, and serve it to unknowing tourists.
To combat these practices, Isastegi was a founding member of PDO Euskal Sagardoa in 2016, with the goal of ensuring the quality and provenance of Basque cider at every stage of production. Ciders bearing the Euskal Sagardoa seal of quality must be made from 115 recognized Basque apple varieties and undergo extensive laboratory analysis to ensure they are free of additives and produced without the addition of CO₂, water, or sugar.
Isastegi has been using only organically-grown apples for years, but became officially certified organic by the ENEEK (Basque Organic Regulatory Council) in 2021. Apples from estate orchards and grower-partners located within a 15-kilometer radius from the farm are selected and harvested, then pressed in a state-of-the-art press. The juice is placed in stainless steel tanks and spontaneously fermented with native yeasts. After fermentation, each component is tasted for quality, and the lots are blended together in kupelas, large old oak barrels, for several months until bottling without fining or filtering.
From January to the end of April, Isastegi hosts the txotx, or tasting season. Visitors and locals gather to taste cider directly from the kupela, while enjoying the traditional cidery meal of codfish omelet, fried cod with piquillo peppers, steak, walnuts, quince jelly, and Idiazabal cheese. Txotx!
Products
Cider
