There has been an apple press at the Otatza farmhouse ever since it was built at the beginnings of the XIXth century. As at most of the farmhouses of the Atlantic side of the Basque Country, at Otatza they used to make cider for their own consumption. At 1995, seeing that their cider was much appreciated, cider making took a more important role at the farm’s live, and nowadays is the main job at the farmhouse.
They use “errezil”, “txalaka” and “urtebete” apples from their orchards, which they keep carefully around the year. Their own orchard is not enough to produce all the cider, and they use also apples produced at other farmhouses of Zerain and surroundings - Unsulategi, Telletxe, Otatza Goikoa, Txoristegi, etc.
The cider of Otatza is the kind of cider of Goierri. More fine and acid, with a sweeter taste and a light color. A cider made in the traditional way.
At the barrel opening season Otatza gives a great chance to have a good lunch or dinner with friends in a Basque atmosphere with the sparks of the cider on the table.