At R.ZABALA Cider House we offer our clients top-quality natural cider which has been elaborated in a very traditional and special way for more than two centuries under Ramón Zabala's ownership.

The experience of many generations, together with the effort of having our own apple plantations and choosing the best apple trees have helped us to get during 2003-2004 season, our home-grow with tehe following features: cider with much strength, more bouquet and taste. A full-bodied cider, quite sweet and with a reddish colour.

Our efforts, every year, are directed towards achieving a natural top-quality cider, produced with apples, exclusively from Gipuzkoa. In fact, we got so in 2002; being 100% apples from Gipuzkoa. However, in 2003, due to the hot summer, the harvest has been sparser. We may distribute the percentage of apples like following: 25% from Gipuzkoa, 15% from Asturias, 30% from Galicia and the rest from France.

Our customers enjoy the best natural cider, both in “txotx” season at the cider house, directly from large barrels, or any other time, during the year, at bottle.

Our suggestion: when drinking the bottle, it should have a temperature not lower than 10 degrees, so that clients are able to taste better its real properties and authentic flavour 100% natural.

We thank our clients, who are everyday more and more all over the world, for relaying on us when having all kind of meals accompanied of our high quality cider. In fact, we invite, from these pages, to taste it everyone who did not do it yet.

The production capacity is about 160000 litres. To be able to reach such capacity, the infrastructure has been renewed with high technology new machinery but, at the same time, keeping up always the purest and most traditional style.

The special attention that demands the rigorous elaborating process and the selection of top quality grow material are, fundamentally, the basis of our success. Some examples of the grow material used during the process are the following ones: “txalaka, mozolua, mikatza, saltxipi, urtebitxiki, urtebihandi, goikoetxea, haritza, gezamiza, antzolamakatza,…”

It is in September when after picking up the apples, the manufacturing process begins and it finishes, more or less, in November. All that is followed by “Txotx” season which lasts from January to May. Then, after keeping the cider at large barrels the right time it is bottled properly in order to sell it and deliver it to the clients .