Cider is part of who we are, and we’ve been making it since 1563. We tend to our apple trees throughout the year so that, come autumn, the best fruit is ready for harvest, a process we carry out by hand before selecting the best apples. Our traditionally-made cider is aged in the bottle for three months before consumption.
Our cider
Astarbe natural cider
The best example of the Astarbe style, prepared with love by the 15th generation of cider producers. This cider is packed full of memories of good times. Refreshing and full of character.
Main varieties: Astarbe, Mendiola, Moko, Txalaka, Goikoetxe and other select varieties.
Minimum ageing period: 2 months.
Consume at: 10-13ºC
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Astarbe euskal sagardo D.O.
Respect for the apple tree and for the environment is the source of inspiration for this cider which has protected designation of origin. A genuine expression of the land from which the apples are grown. Balanced acidity and bold fruity aromas.
Main varieties: Astarbe, Mendiola, Moko, Txalaka, Goikoetxe and other select varieties.
Minimum ageing period: 2 months.
Consume at: 10-13ºC
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Byhur sparkling cider
This sparkling cider, prepared using the méthode traditionnelle, reflects the true sense of joy and happiness that we feel when travelling. A dry cider with a long finish.
Main varieties: Astarbe, Mendiola and other select varieties.
Minimum ageing period: 12 months before disgorgement.
Consume at: 6-9ºC
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Byhur24 premium sparkling cider
We use the best extracts to create a cider brimming with history. The méthode traditionnelle and long ageing period in the 19th-century press create sensations on the palate which bring us closer to the history of cider.
Main varieties: Astarbe, Mendiola and other select varieties.
Minimum ageing period: 24 months before disgorgement.
Consume at: 6-9ºC
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