Cider and Txakoli

Cider and Txakoli


Cider and everything that comes with it has become a genuine social and culture phenomenon in Gipuzkoa.

It brings together families and friends, marks special days on the calendar and attracts local celebrities to announce the start of the cider season. Two museums, nearly one hundred cider houses, and countless activities will introduce you to the secrets of this liquid gold. (“sagar” is apple in Basque and “ardoa” is wine).

Hernani and Astigarraga, where the Sagardoetxea (Cider Museum) is, are the epicentre of an area that contains fifty cider producers. On top of the traditional production ritual there is also the consumption in cider houses, where the manager, to the cry of “Txotx!” invites you to try cider from a barrel or kupela.

The menu in cider houses, usually located in the same farmhouse in which the cider is produced, consists of cod omelette, beef chops, nuts, cheese and quince jelly. Some cider houses also offer guided tours that explain the entire process, from the apple orchard to the table.


In the early 19th century Txakoli wine was made in the farmhouse exclusively for home use.

More recently this wine has seen a boom in popularity, with over two million bottles produced each year, many exported to some of the world's finest restaurants. This light, refreshing, slightly sparkling white wine is grown under the appellation of origin Getariako Txakolina. A number of Txakoli wineries can be visited, some of which become the venue for exciting events throughout the year.

For its part, txakoli mainly comes from vineyards with a coastal microclimate. Although there are more and more hectares devoted to txakoli in the interior of Gipuzkoa,(Villabona, Alkiza, Olaberria, Oñati..) most of the production is concentrated in the coastal towns of Getaria and Zarautz, whose quality has improved in the last few years to the extent that it can even satisfy the most demanding palates.

The Getaria P.D.O. Txakoli wine coastal tour can be completed in a car along a delightful route, as you enjoy the beauty of the scenery around the 400 hectares of vineyards and wineries in Zarautz, Getaria and Aia. We can continue the tour to the other coastal towns where txakoli production is becoming increasingly common (Hondarribia, Orio, Mutriku, Deba, etc.)