This year’s season officially began on 15 January, and thousands of people are expected to enjoy the new vintage until April. Although it comes from 60% less local apple than the previous one, it is characterised by a more intense flavour thanks to its higher alcohol content and dense body. Joseba Lasa, owner of Isastegi, is very pleased with the results, pointing out that despite the smaller quantity of apples, the quality of the cider has improved.

Isastegi makes its cider with the best apples from local farmhouses, always prioritising the quality of the product. Joseba Lasa is facing these months of high demand with enthusiasm and optimism, feeling that the effort invested is paying off: “To be honest, we have no reason to complain. We know we’re not in Hernani or Astigarraga, so we can’t compete with the huge crowds in those areas, but even so we’re getting lots of bookings for the coming weeks. For years now, the number of tables taken on Saturday lunchtimes has been crazy, and this year we expect that trend to continue or even grow. The volume of work we have is really high,” he says.