History and atmosphere
About Eula cider house
Eula cider house in Urnieta has kept up the tradition of cider making since the mid-20th century. In recent years the family has committed to the business and made major investments in both machinery and facilities. It has a very cosy dining room for the cold winter days. It stands in an enviable spot near Mount Adarra, surrounded by hectares of its own apple trees. Much of its 100,000 litres of cider a year is made with these apples.
The family has been making cider since 1929 with apples from its eleven hectares of orchard and sells it bottled at the cider house, also under the Euskal Sagardoa Designation of Origin.
From tree to bottle
Eula’s own house cider
As well as a cider house, it’s a cider maker: it makes its own cider, and what’s served at the table comes from its own cellar.
- Making cider since
- 1929
Quality labels
- DO Euskal Sagardoa Designation of origin for natural Basque cider: only apples of local varieties grown in Álava, Bizkaia, Gipuzkoa and the French Basque Country. The seal goes on each bottle, not on the cider maker.
- Eusko Label Basque Government quality label for agri-food products made in the Basque Country under a monitored set of specifications.
What you can buy
What it offers
Services and facilities
Services
Celebrations
Visits and sales
Getting there
Reviews
What people think of Eula cider house
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Location
How to get to Eula cider house
Lategi auzoa, 19, 20130 Urnieta Open in Google Maps-
By car
Look up the address in your satnav. In season, cider house car parks fill up early on Saturdays.
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By bus
Some bus routes run near the area. Check the timetable before you go, especially for the way back.
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As a group
Many cider houses arrange a coach for groups: ask when you book.
In the media
News about Eula
Txotx season
The five territories present the 2026 txotx season together
Álava, Bizkaia, Gipuzkoa, the French Basque Country and Navarre each opened a cask in San Sebastián’s Plaza de la Constitución, at an event that marks the path towards extending the Euskal Sagardoa Designation of Origin
3 min read
