Made in the same Mendiola farmhouse since 1563, this natural cider is dry and refreshing. Classic Basque. The process is similarly time-honored: after grinding and pressing the fruit, the must sits in stainless steel tanks for 24 hours. Under strict temperature controls, the must is then transferred into wooden casks or ‘kupelas’, where alcoholic fermentation — and subsequently malolactic fermentation — take place. The cider rests and ages in casks on lees for two months before it is ready to be drunk, straight from the barrel in the traditional ‘txotx’ ritual. The cider is bottled, unfiltered.