Pixel de Facebook


Five generations at the forefront of cider making

Serving cider straight from the barrel by means of the txotx ritual

Petritegi had a traditional wooden press to make cider with the apples grown on its own properties. The cider they made was intended for family consumption, but it was also sold as supplies for the Gipuzkoan fishing fleet, to individuals and to the so-called “cider taverns” or cider houses.

Today the Petritegi cider house is the perfect place to taste Basque cider and gastronomy: out in the countryside, surrounded by apple trees and only 5 km from San Sebastian.

Our history

  • Tolare

    We make our own natural cider

    Our family has been making and selling natural cider for more than 100 years

  • Cellar

    The heart of our cider

    The cellar is the ideal place to enjoy a unique gastronomic and cultural experience

  • Pedro Otaño, our grandfather

    A cider house with standing and tradition

    Pedro Otaño, the forebear of today’s Petritegi cider house

  • Apple orchards

    High quality local varieties

    We use the most highly appreciated apples in the cider making business: moko, urtebi txiki, urtebi haundi...

Serving cider straight from the barrel by means of the txotx ritual

The Petritegi cider house cellar is a unique and special place. Here you can learn about the cider culture, ubiquitous and vitally important in Basque society ever since its origins. Enjoy drinking cider straight from the barrel txotx-style all year round: making your way with the other diners from the dining room to the cellar where cider is served from the barrel is the first part of the txotx ritual. The cider maker will decide which barrels to serve from.

The cellar is the place where the cider maker and enthusiasts gather; the former offers the fruit of his work and the latter voice their opinion and praise. Guests heading for the cellar to taste the different ciders also end up mingling spontaneously with one another

Would you like to visit our cellar?

Apple varieties

At Petritegi we use around 25 varieties of apple

Apple suppliers

We use these apples to make Petritegi natural cider

Where Petritegi cider is consumed

We use these apples to make Petritegi natural cider

  • How our cider is made

    Selection of the apples

    At Petritegi we start controlling apples in the orchard so that we know when they are perfectly mature, hence the importance of working with locally-sourced apples.

    To make quality cider, we must mix acidic, bitter and sweet apples; we therefore classify the physical/chemical composition of the apples variety by variety. No two mixtures are ever the same since they vary depending on the product to be made.

  • Transporting apples for making cider to the cellar

    The harvest

    The apples are harvested and taken to the cellar

    Once controlled and their maturity studied, the apples are harvested and taken to the cellar, where we separate them into classes. Depending on the characteristics of the apples harvested, we will harvest more of the same from one or another area with a view to mixing them at a future date.

  • Pre-washing apples for making cider


    To eliminate impurities

    Before pressing the apples, they are pre-washed to eliminate all phytosanitary substances used during the growing process (essential to prevent apple disease), in addition to removing any dust or mud from them. This water will be used to transport the apples to the selection table.

  • Washing the apples for making cider


    Final rinse with pressurised water

    Once pre-washed, the apples receive a final rinse with pressurised water to ensure the removal of absolutely all harmful substances. This will guarantee good fermentation and therefore high quality cider.

  • Selecting cider apples for making cider


    Elimination of bruised and overripe apples

    This is an enormously important step in cider making. Although we select apples in the orchard, they are subsequently spread out on a selection table from which we remove all apples to have suffered excessive damage during transport and others considered to be overripe.

  • Crushing the cider apples


    Apple crushing

    Once the apples have been selected and washed, they are crushed to extract part of the must for better subsequent pressing. The crushing process is regulated according to the desired product. If we intend to macerate the apples, before pressing we will crush them gently; otherwise, we would extract too much tannin from the skin, obtaining a product of excessive bitterness and colour. If they are going directly to the press, they will be crushed a little harder in order to extract more must during the pressing process.

  • Apple press

    Press / Tolare

    Once the apples have been crushed or macerated, depending on the variety, we will proceed to press them

    Pressing must be carried out as swiftly as possible in order to avoid the risk of contamination and alterations to the product. We also use temperature control sleeves to guarantee the very best of musts. The apples are always pressed at low pressure so as not to break the apple pips, which make the end product overly aggressive. Another of the pressing objectives is to extract the highest possible amount of must from the apple, a yield of around 75%.

  • Must, apple juice

    The must

    Apple juice analysis

    The must obtained from the press is always cloudy despite the net fitted to the press outlet to retain the more solid particles. Once the must has been poured into the tanks, it is analysed to study the quality of the mixtures with the different apple varieties. At this stage we can rectify imbalances by adding another must rich in the missing component. The analysis takes account of acidity, pH, sugar and tannin.

  • Cooling: apple must temperature control


    Temperature control

    All of our tanks have temperature controls; it is very important to lower the must temperature to delay start of the fermentation process and decant the must for the first time.

  • Decanting: separation of the solids from the apple must


    Separation of solids

    The purpose of decanting is to naturally separate the solids from the must. The fermentation therefore has to be delayed by lowering the must temperature (to 10-12ºC). This will allow us to separate the must from its solids, which will eventually drop to the bottom with their own weight (approximately 12-24 hours).

    Once the necessary decanting time is complete, the clean must will be transferred to another tank for fermentation.

  • Fermentation: transforms apple must into alcohol


    Transforming the must into alcohol

    This is when the sugar in the must transforms into alcohol. The microorganisms responsible for fermentation are the yeasts. It takes 17 gr/l of sugar to transform 1º of alcohol. Also enormously important in the fermentation process is the temperature control (10-14ºC), given that, the lower the temperature, the more aromatic the result, in addition to naturally maintaining as much carbonic gas as possible, which is essential in obtaining quality cider.

  • Bottling

    At low temperatures

    We will begin by rendering the entire piping installation inert with nitrogen to eliminate all oxygen. If the cider comes into contact with oxygen, it will lose its fruity flavour and oxidise (darken).

    It is also important to bottle at low temperature in order to maintain the highest possible amount of carbonic gas.

  • Pouring cider

    Final product

    Time to taste it!

    The cider is now ready for consumption; for the best results, it should be consumed at just the right temperature (12-14ºC). It should also be splashed into a glass from a height to release its full flavour. It is also important to serve it in only sufficient quantities for a single gulp; it will lose its natural sparkle and go flat if left to rest. So let’s taste it!

How to preserve and serve our cider

Store bottles of cider horizontally in a cool, dry place. To enjoy its qualities to the full, it is advisable to consume the cider within its recommended use-by date. Natural cider should be consumed at between 10 and 13ºC. Cider is an unfiltered product which, with time, tends to drop sediment to the bottom of the bottle.

Before serving, we recommend turning the bottle upside down and shaking it to homogenise the cider. Once open, the cider should be consumed almost immediately, replacing the cork to keep it fresh. The glass should be wide-mouthed and thin-walled to enjoy the cider to its full. When serving, the bottle should be raised slightly so that the cider splashes off the side of the glass on pouring; it should be consumed immediately.