History and atmosphere
About Sarasola cider house
The Sarasola cider house in Asteasu, in the area known as Zabalgaina, was started in 1970 by Aniceto Sarasola, father of the current owner. It began as a neighbourhood cider house where locals would gather to drink cider, but over time it opened its doors to the wider public. 75% of the apples used are local, specifically from its own orchards and neighbouring ones. Current production stands at around 120,000 litres of cider a year.
Sarasola makes around 120,000 litres of cider a year under the Euskal Sagardoa Designation of Origin (DO), using its own apples and apples from farmhouses in Lizartza and Larraul.
From tree to bottle
Sarasola’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.
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.
What you can buy
What it offers
Services and facilities
Services
Celebrations
Getting there
Reviews
What people think of Sarasola cider house
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Location
How to get to Sarasola cider house
Barrio Beballara, s/n, 20159 Asteasu 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.
