Bixintxo and his wife started winemaking in 2001. Back then, they didn’t have enough vines to make a living from winemaking so instead they decided to produce ciders, apple wines and apple juice. They patiently studied ancient local varieties and through grafting and planting established a verger of more than 30 apple varieties, all local. Drawing on their winemaking skills, they blend different types of apples as one would do for wine.
The production of apple and cider in the Basque country is even older than the one in Bretagne. As a result, the products here have a high typicality.
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