363:) is called. At this, everyone who wishes for cider gets up and heads to the lower section of the sagardotegi where the barrels are located. The large barrels, which are stored horizontally, have a small tap in the lid at about head-height. This is opened by the innkeeper or the first guest to reach the barrel and a thin stream of cider exits, which the guests catch with their glasses as low down as possible to aerate the cider. People then return to their tables to continue with their meal and cider until the next
119:
382:
1071:
1457:
1101:
305:
184:
1448:"cider produced following traditional methods without the addition of sugars, containing only endeogenous carbon gas. The alcohol content must exceed 4.5%". The other relevant pieces of legislation are Law 25/1970 and Decree 835/1972 which regulate address issues connected to the chemical composition of cider and cider production such as maximum sugar content, rules on production and prohibited methods (such as adding wine or alcohol).
685:
22:
941:
1153:
728:) which rotated in a hole in the ground. By turning the screw at the ground floor level, the horizontal beam on the first floor would gradually be pulled downwards and, along with the gravitational pull, exert pressure on the apple press at the far end. The apple press itself consisted essentially of a wooden base with a surrounding groove to catch the juices upon which the apple
782:
736:
315:
The more recent traditions surrounding the sagardotegis hail back to the time when buyers interested in purchasing cider from a particular maker would bring along food for the tasting as it is considered best when taken with a meal. This soon evolved into gastronomical tradition with the sagardotegis
1252:
Today, more than 90% of the cider produced in the Basque
Country comes from Gipuzkoa and is produced by large, medium and small producers. Large producers, of which there are less than 10, account for about 60% of the total production and produce more than 300,000 litres each per year. The medium
1253:
producers, of which there are between 10 and 20, account for about 20% of the production and produce between 140,000 and 300,000 litres each per year. Small producers, of which there are around 50, produce around 140,000 litres each per year and account for the remaining 20% of the share.
1259:
In 1976 the total output was 2 million litres, rising steadily to 8 million litres in 1983. This was followed by a very volatile period until the output began to rise steadily again in the 1990s, breaching the 9 million litre mark at the turn of the century.
1171:'s dictionary alone, which was printed in 1905, lists more than 80 Basque varieties of apples. Depending on the desired character of the finished cider, different varieties and proportions of apple varieties are used. Some common varieties include:
174:
Most Basque cider, like most cider varieties in Spain, is called "natural" because, unlike many other
European varieties, it is still, instead of sparkling. It normally contains 4-6% alcohol and is served directly from the barrel in a sagardotegi.
345:
The steaks today are usually provided by the sagardotegi but in some places the tradition of bringing along your own steak is still practised. Food is traditionally taken standing at tall tables but modern establishments often provide seating.
268:
Collectively all Basque cider houses are referred to as sagardotegi but since the emergence of more restaurant-style sagardotegi, the traditional type where the grill and eating area are under the same roof as the press have been called
1405:
The vast majority of Basque cider is still but there are a small number of cider houses producing sparkling cider. Previously more of these existed but many closed in the 1980s. For example, of the 4 producers of sparkling cider in
1140:
Officially the Basque cider season starts on 19 January and lasts till April/May. However, in bottled form it is available all year round. The recommendation is to consume bottled cider within one year from the date of bottling.
1096:
and the ensuing years of hardship resulted in many orchards being abandoned and the production of cider plummeting. It was during this period that cider production virtually ground to a halt in all provinces except
Gipuzkoa.
692:
The archetypal sagardotegi in the 16th century would typically resemble a low, two storey farm-building with a tiled roof. The three main parts of such a sagardotegi were the pressing area, the storage area and the kitchen.
1089:, the increase in the production of cereals (and the related production of beer) over the centuries led to a decline in cider consumption and the apple being regarded as food, rather than a raw material for making cider.
1472:
instrument by striking on them with cylindrical sticks after the cider making had finished to summon the neighbours to a celebration and to drink cider. A related but less known variant of the txalaparta is the
1446:
la sidra elaborada siguiendo las prácticas tradicionales, sin adición de azúcares, que contiene gas carbónico de origen endógeno exclusivamente. Su graduación alcohólica adquirida será superior a 4'5 grados
1495:, extemporized sung poetry, is also strongly linked to Basque cider, both being composed in sagardotegis or using cider, cider drinking or cider making as topics, such as this historic bertso from 1893:
1434:
1067:
Traditionally gathering the apples was a communal activity. This ensured that people who did not own a press themselves would receive an amount of cider for their help in the harvest.
1092:
In the early parts of the 20th century the provincial governments supported the cider production and even subsidised the planting of apple orchards. The upheaval of the
1256:
Around 10% of Basque cider is drunk in sagardotegis during the season, around 10% are used in the production of vinegar and the remaining 80% are sold bottled.
977:
also refers to the Basque
Country as "the land of the apple". It is known to have been used by Basque whalers and fishermen on their long-distance trips to
607:
1128:
was held in 1981 and proved to be so successful that it has been a regular event since and many other towns have followed suit, celebrating their own
671:
The towns of
Astigarraga (20+, population 4242 in 2006), Hernani (10+), Urnieta (5+), Oiartzun (5) and Usurbil (5) have the highest concentrations.
370:
As this can be a somewhat messy affair, the barrels are often located behind a partition and with a lower floor level than the main eating area.
160:
1438:
1714:
665:
1444:
No specific Basque legislation exists surrounding cider but there is national
Spanish legislation which states defines natural cider as
996:
and place-names are linked to the growing of apples or cider production. The earliest such reference is from 1291 where a place called
661:
644:
832:
process where the natural sugar is converted to alcohol. This lasts, depending on the circumstances, between 10 days and 1.5 months.
1783:
639:
1144:
When served in bottles, it is usual poured holding the bottle above head level, often using a special spout, to aerate the cider.
778:) in the medieval style sagardotegi), processed and stored in barrels (usually oak or chestnut) in the storage area to mature.
948:
The earliest written records on cider making and drinking go back to the 11th and 12th century. The very first is a record of
401:
152:
1424:
Se prohíbe también la introducción de sidra extranjera, a menos que esto se haga después de consumidas las de la provincia
86:
732:
is placed and a wooden platform which pressed down on the apples. Today, modern machinery is used to press the apples.
58:
843:. This reduces the sourness of the cider and makes it fit for consumption. This fermentation takes between 2–4 months.
1788:
1728:
1695:
105:
1168:
630:
65:
1395:
373:
After the maturation of last year's cider, the cider season opens, with aficionados sampling different houses.
43:
72:
316:
becoming a cross between a grill and a cider house. In a traditional sagardotegi, three courses are taken:
214:
which denotes a building where an activity takes place. The word thus translates as "cider house". In some
39:
696:
The intricate pressing machine was spread across both floor levels. It essentially consisted on a large
54:
253:
meaning "grape" so literally "fermented drink from grapes". Thus the original meaning of the related
1430:
127:
1484:"cider brings the child, cherries take it away". This sentiment is mirrored in the Spanish proverb
1036:"few apple-orchards". Later on, surnames related to the cider making process also appear such as
215:
32:
1426:"the import of foreign cider is also prohibited unless that of the province has been consumed".
970:
who mentions the
Basques being notable for growing apples and drinking cider. The 16th century
960:
in 1014 who mentions apples and cider-making. The other is the circa 1134 diary of the pilgrim
825:
746:
Apples are collected from the end of
September onwards until the middle of November using the
404:. Traditional tolare-sagardotegis are found in (towns with more than one are marked in bold):
1778:
1429:
Currently, Basque cider makers are trying to attain some form of protected label such as the
1249:
More cider than wine used to be consumed in the cider producing areas in previous centuries.
1079:
982:
949:
392:
Most sagardotegi are located in the province of
Gipuzkoa, in particular in the area around
8:
750:, a tool that resembles a stick with a nail in it. They are then scratted (crushed) into
712:) right beside the actual press. The far end of the beam sat around a tall wooden screw (
187:
Pressing apples in a traditional way without a press using a wooden mallet called 'pisoi'
79:
334:
957:
721:
349:
In the most traditional sagardotegi, each guest, after having paid in the region of 25
338:
261:"beer" must have been "fermented drink from apples" and "fermented drink from barley" (
1724:
1691:
1394:
About half of the annual production is sold within
Gipuzkoa, some 35% in the other 6
1093:
649:
974:
966:
572:
277:
1599:
1501:
1480:
Popular belief held that cider was good for pregnant women. As one proverb goes:
1464:
A musical tradition closely related to cider production is the instrument called
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910:
359:
293:
242:
143:
118:
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961:
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1652:
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are served. Modern sagardotegis can broadly be described as a cross between a
1772:
1569:
1492:
953:
922:
724:-like turning mechanism. At the bottom end of the screw hung a stone weight (
626:
586:
131:
1070:
1161:
1086:
914:
762:
but without cracking the seeds as this would add a bitter taste. The pulp (
564:
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227:
156:
829:
1584:
1551:
1456:
1100:
840:
552:
548:
519:
449:
437:
397:
241:
today exclusively means "wine", the original meaning seems to have been "
168:
148:
1474:
1469:
1465:
1178:, sharp and sweet (mottled green), the most common Basque apple variety
971:
836:
697:
538:
386:
164:
978:
708:) of the building. The fixed end was held in place by a wooden beam (
582:
429:
304:
183:
1441:"Basque Label" as cider does not have any such label at the moment.
684:
21:
896:
892:
657:
617:
577:
533:
528:
504:
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477:
324:
408:
1407:
1157:
1117:
988:
Historically almost all Basque farm-houses had an apple-orchard (
900:
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385:
The main square of Astigarraga with the stones and track for the
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940:
751:
729:
704:) which passed between the two central vertical support beams (
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602:
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469:
457:
441:
433:
421:
208:
1152:
1546:
1419:
1399:
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367:
is called. Each guest may drink as much cider as they like.
1757:
767:
556:
350:
1124:("cider day") to promote the drinking of cider. The first
781:
735:
926:
496:
321:
1468:. The boards employed in the cider press were used as a
1000:
is listed in Navarrese documents. Surnames containing
226:
but that only reflects a different development of the
1641:
Orden 1 de Agosto de 1979, Reglamentación de la Sidra
774:) collected (or caught on the ground floor in a vat (
1764:(large cider house open year round outside Donostia)
1167:
Many varieties exist and are used for making cider.
1156:
An exhibition of apple cultivars at the Igartubeiti
720:) and the ground floor of the building, ending in a
46:. Unsourced material may be challenged and removed.
797:The barrels vary in size, the smaller are called
1770:
1004:appear in the written record from 1348 onwards:
1234:, sharp (apple red on top and green underneath)
1418:Curiously, cider is mentioned in the medieval
847:Must in the Basque Country typically contains
400:but they can be found in all provinces of the
353:, receives a glass and at various intervals a
913:of 5-6%. The minimum is 4.5% according to
716:) which ran between beams under the roof (
245:". This is evidenced by the recorded form
1664:Article in Spanish translated from Basque
1147:
766:) is then transferred to a press and the
106:Learn how and when to remove this message
1455:
1244:
1151:
1099:
1069:
939:
780:
734:
683:
380:
303:
182:
117:
1631:Gipuzkoako Sagardo Naturalaren Elkartea
1771:
1482:sagardoak umea ekarri, kerexiak eraman
932:pressure over 1.5 atm (at 20°C).
820:The must undergoes two fermentations:
376:
1753:Natural Cider Association of Gipuzkoa
1741:Natural Cider Association of Gipuzkoa
1435:IGP (Indicación Geográfica Protegida)
688:Collecting apples the traditional way
358:
271:dolare-sagardotegi/tolare-sagardotegi
142:
126:in a semi-traditional sagardotegi in
1603:Orotariko Euskal Hiztegia II Ame-Asd
1486:la sidra es buena, las cerezas malas
1451:
909:The finished cider typically has an
44:adding citations to reliable sources
15:
13:
835:the second fermentation where the
14:
1800:
1746:
1616:Diccionario Vasco-Español-Francés
1530:but now let us sing on the fairs
20:
1784:Types of drinking establishment
1721:Orhipean: Gure Herria ezagutzen
1488:"cider is good, cherries bad".
1216:, sweet and fresh (light green)
674:
195:is composed of three elements:
31:needs additional citations for
1680:
1677:Bilbao Bizkaia Fundazioa: 1998
1667:
1645:
1634:
1621:
1608:
1593:
1578:
1573:Dictionnaire Basque – Français
1563:
1502:Basque (dialectal orthography)
1413:
1116:During the 1980s, the town of
159:and traditional foods such as
1:
1703:
1264:Cider Production in Gipuzkoa
1222:sour and sweet (bright green)
679:
1517:orain jaietan kanta ditzagun
1431:DOP (Denominación de Origen)
805:holds between 100-600l, the
758:using wooden mallets called
299:
178:
7:
1540:
1532:at ease in the sagardotegi
1028:"beautiful apple-orchard",
10:
1805:
1690:(1984) Auspoa Liburutegia
1398:. The rest is sold within
935:
917:, less than 100 mg/L
809:between 600-1000l and the
1135:
1085:But with the increase of
1032:"upper apple-orchard" or
801:and hold up to 100l, the
742:used for scratting apples
218:dialects cider is called
1789:Spanish alcoholic drinks
1557:
985:in preference to water.
280:a sagardotegi is called
273:or "press-cider house".
1760:(in Basque and Spanish)
1688:Euskal Jokoak Bertsotan
1655:. Euskonews & Media
1210:sweet and fresh (green)
333:dessert: cheese (often
144:[s̺aɡaɾdoˈteɡi]
1526:Previously people were
1461:
1460:Playing the txalaparta
1240:, sharp (yellow-green)
1164:
1148:Basque apple cultivars
1113:
1082:
1016:"two apple-orchards",
1008:"wide apple-orchard",
945:
826:alcoholic fermentation
794:
743:
689:
389:
312:
188:
134:
128:Donostia-San Sebastián
1588:The History of Basque
1519:lasai sagardoteriyan
1515:oso tristura aundiyan
1459:
1245:Consumption and sales
1184:, sharp; also called
1155:
1103:
1073:
1024:"new apple-orchard",
950:Sancho III of Navarre
943:
784:
738:
687:
384:
307:
186:
121:
1605:Euskaltzaindia: 1989
1513:Lenago jendia zeguen
1410:, only one remains.
1087:wine making in Álava
1078:or "apple dance" in
944:Basque bottled cider
40:improve this article
1265:
1064:"barrel building".
921:, less than 2.2g/L
789:in the Igartubeiti
377:Geographical spread
327:or cod with peppers
207:or "cider" and the
1462:
1263:
1165:
1114:
1083:
958:Monastery of Leire
946:
795:
744:
690:
390:
313:
237:Although the word
189:
135:
1737:Issue #1884, 2003
1675:27.173 Atsotitzak
1538:
1537:
1528:highly dispirited
1452:Linked traditions
1392:
1391:
1094:Spanish Civil War
1060:"two barrels" or
1012:"apple-orchard",
907:
906:
817:more than 1000l.
203:"wine", yielding
116:
115:
108:
90:
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1698:
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1439:(EL) Eusko Label
1396:Basque provinces
1266:
1262:
1056:"little press",
975:Pierre de Lancre
967:Codex Calixtinus
964:included in the
850:
849:
839:is converted to
362:
335:Idiazabal cheese
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1733:Pikabea, N. in
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1653:"La txalaparta"
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1190:esnaola sagarra
1150:
1138:
1044:"press house",
994:Basque surnames
992:) and numerous
938:
930:
919:sulphur dioxide
911:alcohol content
710:dolare zutabeak
706:dolare zutabeak
682:
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379:
360:[tʃotʃ]
302:
243:fermented drink
216:Northern Basque
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147:) is a type of
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1238:Urtebi txikia
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1232:Urdin sagarra
1230:
1227:
1224:
1221:
1218:
1215:
1212:
1209:
1206:
1204:, sharp (red)
1203:
1200:
1198:, sharp (red)
1197:
1194:
1191:
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1102:
1098:
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1088:
1081:
1077:
1072:
1068:
1065:
1063:
1059:
1055:
1052:"big press",
1051:
1048:"new press",
1047:
1043:
1039:
1035:
1031:
1030:Sagastigoitia
1027:
1023:
1020:"apple way",
1019:
1015:
1011:
1007:
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986:
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976:
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942:
933:
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924:
923:volatile acid
920:
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627:Lower Navarre
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534:San Sebastián
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330:main: a steak
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161:cod omelettes
158:
154:
151:found in the
150:
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96:February 2013
88:
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57: –
56:
55:"Sagardotegi"
52:
51:Find sources:
45:
41:
35:
34:
29:This article
27:
23:
18:
17:
1779:Basque cider
1758:Sagardoa.com
1734:
1720:
1715:Zientzia.net
1710:
1687:
1682:
1674:
1669:
1657:. Retrieved
1647:
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1428:
1423:
1417:
1404:
1402:and abroad.
1393:
1258:
1255:
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1248:
1237:
1231:
1228:, sour (red)
1225:
1219:
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1207:
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1162:Ezkio-Itsaso
1143:
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1115:
1105:
1091:
1084:
1076:sagar-dantza
1075:
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1053:
1049:
1045:
1041:
1037:
1034:Sagastigutxi
1033:
1029:
1025:
1022:Sagastiberri
1021:
1017:
1013:
1009:
1006:Sagastizabal
1005:
1001:
997:
989:
987:
983:Newfoundland
965:
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908:
899:, minerals,
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701:
698:cantilevered
695:
691:
675:Basque cider
670:
643:
606:
596:
590:
576:
565:Lasarte-Oria
542:
532:
518:
508:
490:
487:Abaltzisketa
391:
372:
369:
364:
357:(pronounced
354:
348:
344:
339:quince jelly
314:
309:
290:chai à cidre
289:
285:
281:
275:
270:
267:
262:
258:
254:
250:
246:
238:
236:
231:
228:Proto-Basque
223:
219:
211:
204:
200:
199:"apple" and
196:
192:
190:
173:
157:Basque cider
141:(pronounced
138:
136:
123:
102:
93:
83:
76:
69:
62:
50:
38:Please help
33:verification
30:
1686:Zavala, A.
1673:Garate, G.
1614:Azkue, RM.
1575:Paris: 1926
1552:Cider house
1414:Legislation
1186:sagar zuria
1054:Tolaretxipi
1046:Tolareberri
1026:Sagastieder
952:sending an
915:Spanish Law
841:lactic acid
726:pisu harria
702:dolare haga
561:Itziar-Deba
553:Ikaztegieta
549:Hondarribia
520:Astigarraga
450:Gizaburuaga
398:Astigarraga
320:starter: a
265:"barley").
193:sagardotegi
169:cider house
149:cider house
139:sagardotegi
1773:Categories
1704:References
1659:2008-01-28
1570:Lhande, P.
1475:kirikoketa
1470:percussion
1466:txalaparta
1196:Goikoetxea
972:inquisitor
889:0.02-0.6%
886:0.05-2.0%
872:Traces of
837:malic acid
799:barrikotea
718:gain hagak
680:Production
666:Murugarren
650:Lekunberri
539:Errenteria
387:idi-probak
247:mahatsarno
165:steakhouse
66:newspapers
1627:Uria, J.
1585:Trask, L.
1182:Geza miña
1062:Upelategi
1050:Tolarezar
1042:Dolaretxe
1040:"press",
1018:Sagarbide
1014:Bisagasti
979:Greenland
880:0.1-1.0%
583:Olaberria
573:Legorreta
430:Berriatua
300:Tradition
259:garagardo
191:The word
179:Etymology
1711:Sagardoa
1629:La Sidra
1541:See also
1506:English
1214:Patzuloa
1176:Errezila
897:vitamins
893:Proteins
811:(k)upela
662:Lekarotz
658:Pamplona
618:Biriatou
578:Oiartzun
529:Azpeitia
505:Amezketa
483:Gipuzkoa
478:Zornotza
341:and nuts
325:omelette
286:cidrerie
282:sidrería
249:"wine";
234:"wine".
224:sagarano
1493:bertsos
1408:Usurbil
1220:Txalaka
1208:Mozoloa
1192:(green)
1158:baserri
1118:Usurbil
1112:(2008).
1110:Hernani
1010:Sagasti
998:Sagarro
990:sagasti
956:to the
936:History
901:enzymes
877:75-90%
868:Tannins
863:Pectins
859:Sugars
830:aerobic
803:barrika
791:Baserri
772:muztioa
760:pisoiak
756:matxaka
754:in the
740:Pisoiak
722:capstan
714:ardatza
645:Beruete
636:Navarre
622:Urrugne
614:Labourd
608:Zubieta
598:Usurbil
592:Urnieta
569:Leaburu
544:Hernani
515:Asteasu
510:Andoain
501:Altzaga
466:Mendexa
454:Iurreta
446:Gernika
426:Ajangiz
417:Aramaio
413:Amurrio
394:Hernani
278:Spanish
263:garagar
255:sagardo
232:*ardano
220:sagarno
205:sagardo
80:scholar
1727:
1694:
1420:fueros
1226:Ugarte
1136:Season
1080:Baztan
1038:Dolare
925:and a
883:9-18%
856:Acids
853:Water
815:(k)upa
807:bukoia
793:Museum
787:tolare
752:pomace
748:kizkia
730:pomace
700:beam (
654:Lesaka
640:Aldatz
603:Zerain
587:Tolosa
474:Muxika
470:Mungia
458:Lezama
442:Gatika
434:Bilbao
422:Biscay
294:French
251:mahats
209:suffix
167:and a
155:where
82:
75:
68:
61:
53:
1735:Argia
1558:Notes
1547:Cider
1400:Spain
1326:2001
1202:Mokoa
1169:Azkue
1058:Upabi
1002:sagar
954:envoy
903:etc.
828:, an
764:patsa
525:Ataun
492:Aduna
409:Álava
365:txotx
355:txotx
351:euros
310:txotx
230:root
212:-tegi
197:sagar
124:txotx
87:JSTOR
73:books
1725:ISBN
1692:ISBN
1618:1905
1388:9.5
1323:2000
1320:1999
1317:1998
1314:1997
1311:1996
1308:1995
1305:1994
1302:1993
1299:1992
1296:1991
1293:1990
1290:1989
1287:1988
1284:1987
1281:1985
1278:1984
1275:1983
1272:1977
1269:1976
1188:and
1104:The
1074:The
981:and
776:tina
768:must
631:Lasa
557:Irun
438:Dima
396:and
257:and
239:ardo
201:ardo
122:The
59:news
1713:on
1437:or
1385:9.1
1382:9.1
1379:8.8
1376:8.5
1373:8.4
1370:8.3
1367:7.1
1364:7.0
1361:6.3
1358:6.9
1355:6.5
1352:6.6
1349:4.2
1346:5.5
1343:7.5
1340:5.0
1337:8.0
1334:3.5
1331:2.0
1160:in
1108:in
813:or
497:Aia
411::
337:),
322:cod
292:in
288:or
276:In
222:or
42:by
1775::
1477:.
1433:,
1132:.
927:CO
895:,
785:A
664:,
660:,
656:,
652:,
648:,
642:,
638::
629::
620:,
616::
605:,
601:,
595:,
589:,
585:,
581:,
575:,
571:,
567:,
563:,
559:,
555:,
551:,
547:,
541:,
537:,
531:,
527:,
523:,
517:,
513:,
507:,
503:,
499:,
495:,
489:,
485::
476:,
472:,
468:,
464:,
460:,
456:,
452:,
448:,
444:,
440:,
436:,
432:,
428:,
424::
415:,
308:A
296:.
284:;
171:.
137:A
130:,
1662:.
929:2
770:(
109:)
103:(
98:)
94:(
84:·
77:·
70:·
63:·
36:.
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