Far from us the idea of upsetting the Breton or the Normand reading us but the truth is that we also make cider in the Basque Country ! Yes. At Jaxu (let’s go on with pronunciation lessons, « Jatsou ») not far from Saint-Jean-Pied-de-Port, Pascale & Bixintxo Aphaule have been working in the orchards since 2001 bearing in mind the idea of reviving an old local lost production : cidre, more often drunk on the other side of the border in the Spanish Basque Country where cider mills are everywhere. --- Updated by our two young farmers who invested into equipment, from pruner to cuverie (fermenting room), from tractor to press. As former winegrowers-oenologists they see this installation like a professional project, and a way to get back to this fruit heritage, the old varieties such as Anisa, Eztika, Eri Sagarra, Mamula…, source of strong aromatic expression, naturally adapted to organic culture : produce and drink quality cider expressing its terroir through fruit. --- As a result 4.5 ha of land of which 3.5 ha with apple trees plus 1 ha with Irouléguy AOC vine, so they also make wine ! Isn’t life great ? Cider and wine… what more ? Let’s talk about wine, LURUMEA (understand : little native fellow, in basque language) comes from an old and small vine plot cultivated following organic requirement specifications. There we are on highest level. Thank You !