Here in the Basque Country, we don't drink cider by chance. Behind every glass, there are centuries of tradition, orchards that smell of fresh apples, and that slightly tart taste that makes you want to come back for more.
The history of Basque cider: a long-standing heritage
Basque cider, or sagarnoa as it's called in the Basque Country, is more than just a drink: it's a real piece of local culture!
Basque cider – or sagarnoa, which literally means “apple wine” in Euskara – is not new. Traces of it can already be found in the Middle Ages, at a time when orchards were an integral part of the Basque landscape.
Apples from local varieties were pressed to produce a drink that kept well and could be consumed all year round.
From orchards to ports: cider, the sailors' ally
The Basque Country, a land of fishermen and navigators, quickly found a strategic use for cider.
Sailors carried barrels on board their ships, as this vitamin C-rich drink helped prevent scurvy during long voyages. It was both a pleasure and a necessity.
This tradition helped popularize cider in ports, and then in homes.
A social and festive drink
Basque cider has never been a "common" drink. It accompanied family meals, village festivals, and market negotiations. Over the centuries, it became a symbol of conviviality: it was shared by raising a glass around a table laden with charcuterie, cheeses, and grilled meats.
Basque cider today
With industrialization and the advent of modern beverages, Basque cider experienced a slight decline in the 20th century.
But for a few decades now, it has been experiencing a real comeback, driven by local pride and a growing demand for artisanal products.
Today, it is produced by both family cider houses and passionate producers, who are reintroducing ancient apple varieties and traditional fermentation methods.
A unique taste
Basque cider is distinguished by:
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Local apples combining sweetness, acidity, and a slight bitterness.
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Natural fermentation, respecting the fruit's flavors.
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A moderate alcohol content (around 5%), perfect for convivial meals.
It pairs equally well with Basque charcuterie, grilled meats, fish, or fruity desserts.
Our Basque ciders to discover
At Etxe Peio, we select ciders crafted in the pure Basque tradition.
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Traditional Basque cider – Ideal for a light aperitif or a gourmet dessert.
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Semi-dry Basque cider – Drier and bolder, perfect with a prime rib or aged cheese.
