The natural cider of Perkatzenea, the 17th-century farmhouse in Madotz, Larraun, at the foot of the Aralar range. The house makes it the traditional way with native Navarrese apples from its own trees, already grown organically, and lets it ferment slowly in the cellar; it announces certified organic cider from 2026.
The label bears the farmhouse’s name and “sidra de Navarra”. To buy it, the house asks to be contacted: it points to the nearest stockist or delivers to your door.
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