Cider Week


Date: Week of october 12 

In October the beam-type cider press at Igartubeiti is set in motion with the traditional procedures used by local farmers in the 16th century, giving visitors the chance to see cider being made at first hand.

Seeing this 16th century wooden structure in operation, smelling the apples and the scent of the first juice, witnessing a day-to-day activity from centuries ago, makes for an unforgettable experience.

The week’s events begin with the handing out of the prizes in the Gipuzkoa Provincial Council’s Cider Contest. From there on, food and drink take centre stage, with tastings of apple-based products washed down with cider, a recipe contest and an exhibition of different locally picked varieties of apple, including argentina sagarra, piñon, errege gaxie, txori sagarra, mendeun sagarra, madari sagarra and limoi sagarra, among others.

On weekdays apples are pressed in the mornings, to cater for groups from schools, associations and Basque language academies.

At weekends further activities are organised such as performances on the traditional Basque instruments the kirikoketa and the txalaparta, dramatisations and improvised singing by bertsolaris.

Five people play the parts of the Kortabarria family, who lived in the farmhouse in the early 17th century.

Visitors can learn about what local people ate, how they made cider, bedding and textiles, how they repaired furniture, agricultural implements and wooden structures, how they sowed cereals and vegetables, etc.

This was common practice in cider-producing farmhouses many years ago, and it has been revived here at the Igartubeiti Farmhouse Museum by this local association that studies and seeks to preserve local traditions . 

Type of activity: for the general public

*Recommendable for school groups.

*Specifically for groups with special needs.

*Recommended for gastronomy enthusiasts.