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 !