History and atmosphere
About Satxota cider house
Moved from Villabona to Aia some years ago, it has been making cider since 1986. Despite major investment in cutting-edge technology, it still makes cider in the most traditional way. It currently produces around 90,000 litres of cider a year, and outside the txotx season (when cider is drunk straight from the cask) it can be tasted at the cider house itself all year round.
Satxota makes its cider under the Euskal Sagardoa Designation of Origin (DO) at its own cider press, with apples from Aia and nearby farmhouses, and sells it bottled all year round.
From tree to bottle
Satxota’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
- 1987
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
At the table
Visits and sales
Getting there
Reviews
What people think of Satxota cider house
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Location
How to get to Satxota cider house
Santio erreka 3, 20809 Aia 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.
