Irouleguy wine

Thanks to a handful of determined wine-producers, this wine region has slowly emerged from the shadows, first with the establishment of the Syndicat de Défense des Vins d'Irouléguy in 1945, followed by the creation of the Cave Coopérative in 1952, and finally the awarding of Appellation d'Origine Contrôlée status in 1970.

Txakoli

A typical feature of the Basque Country for many centuries, "Txakoli" is produced on the lush hills of Getaria and Zarautz in Guipuzkoa which overlook the Atlantic and are occasionally shrouded in sea mist. Txakoli is the smallest "Appellation d'Origine Contrôlée" in Spain.
In general, the vines descend in stepped formation to the sea, producing a very pleasant fruity white wine with a slight touch of acidity. An integral part of Basque gastronomic tradition, Txakoli is perfect with fish, seafood and salads, and is recommended by aficianados as the ideal accompaniment to anchovies.

Patxaran

Patxaran is an alcoholic beverage from Navarra which is obtained from the maceration of plums in anis. It takes its name from the Basque "baso aran", or wild plum, the fruit of a small tree in Navarra which grows in the wild and measures between one and three metres in height.
Recently, Patxaran’s popularity has spread across Spain, a success that has resulted in major industrial development with factories now producing 7 million litres every year. The establishment of an association of producers and bottlers of authentic Patxaran from Navarra a decade or so ago has had a positive impact on expansion.

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Cider / sagarnoa

The production of cider is documented in the history of the Basque Country on both sides of the Pyrenees, long before wine was produced in the region. It is hardly surprising, therefore, that this tradition is continued today.

"Txotx"

"Txotx" refers to the period of the year in which new cider is produced and enjoyed for the first time. The festival begins on the Friday preceding the feast day of Saint Sebastian (20 January) and continues all the way through to April. During this period, groups of friends and cider enthusiasts congregate around barrels to participate in the famous "txotx" ritual.
Nowadays, however, with the development of oenological techniques, the "txotx" experience can be enjoyed all year round. The TXOPINONDO cider company, run by Dominic Lagadec, is based in Ascain. The word "txotx" also refers to the wooden stopper used to seal the bunghole in a cider barrel.