Basque Press Farm and Traditional Cider House with transport

Discover the Authentic Basque Press Farm and Cider House Experience

This 6-hour tour in Basque Country offers a rare glimpse into centuries-old cider-making traditions and the region’s agricultural heritage. Priced at $105 per person, it combines a visit to a XVI-century press farm with a traditional cider house, complete with tastings and a hearty local lunch. The journey is facilitated by a knowledgeable guide and includes transport from a designated meeting point, making it an accessible way to explore authentic Basque traditions without the hassle of planning.

Designed for those interested in history, local food, and drink, this experience provides an engaging and immersive look at Basque cider-making techniques dating back over 500 years. The tour balances educational stops with sensory delights—tasting fresh apple juice, natural cider, and enjoying a traditional lunch. The small group size, limited to 8 participants, ensures a personal and relaxed atmosphere, ideal for those wanting an authentic taste of Basque rural life.

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Key Points

• Authentic 16th-century press farm with original wooden structures and cider pressing equipment
• Live demonstration of traditional cider-making techniques from over 500 years ago
• Cider tasting experience: enjoy local apple juice and Basque cider straight from the barrels
• Visit to a local cider house including orchard walks and elaboration areas
• Traditional Basque lunch served after the tastings
• Transport included: pick-up and drop-off at the meeting point, ensuring convenience

Exploring Igartubeiti: The 16th-Century Press Farm

The tour begins at Igartubeiti, a well-preserved farmhouse built in the mid-16th century that exemplifies the golden age of Basque farmhouses. Visitors see the original wooden structure and learn about traditional cider-making methods used five centuries ago. Inside, a wooden cider pressing machine demonstrates the age-old process, offering a tangible connection to Basque rural history.

This stop highlights architectural preservation and provides insight into historic farming practices. The guide explains the techniques used in the past, giving visitors a clear picture of how cider was produced centuries ago, with a focus on authenticity and tradition. The visit to Igartubeiti is both educational and visually engaging, making it a key highlight of the experience.

The TXOTX Experience: Drinking Cider from the Barrels

After exploring the press farm, the tour continues with the TXOTX experience, a traditional way of enjoying cider directly from the barrels. This custom allows visitors to sample the natural Basque cider as locals do, either straight from the barrels or poured into a glass. The guide explains the significance of TXOTX, a cherished Basque tradition, and how it creates a communal atmosphere during cider tastings.

The cider tasting showcases local apple juice and naturally fermented cider, offering a taste of regional authenticity. The experience emphasizes freshness and quality, as the cider is enjoyed in the traditional manner—a key part of Basque culture. This segment is especially appreciated for its informative narration and the cultural insight it provides.

Visiting a Traditional Basque Cider House

Next, the tour takes visitors to a local cider house, where the cider making process continues with a focus on elaboration areas and orchards. Here, guests can walk through the apple orchard, gaining a better understanding of the varieties of apples used for cider production. The cider house tour includes explanations of the fermentation process, as well as storage and bottling.

The cider house provides an authentic setting to taste natural Basque cider in its most genuine form. Visitors sample the cider from the barrels and in bottles, experiencing the fresh, natural flavors that distinguish Basque cider from commercial varieties. This stop reinforces the connection between agriculture and the final product, making it an educational yet delicious experience.

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The Traditional Basque Cider House Lunch

Following the tastings, the group is invited to enjoy a traditional Basque cider house menu. The lunch features hearty local dishes that complement the cider perfectly. The meal offers a taste of regional gastronomy, providing a satisfying end to the visit.

The lunch is served after the cider tasting, giving participants a chance to relax and enjoy local specialties in an authentic setting. This part of the experience emphasizes the importance of pairing local food with regional beverages, enriching the culture of the tour.

Convenient Transport and Group Size

The tour starts with pickup outside Koh Tao Bar, in a black van, and concludes back at the same meeting point. The transport is included in the $105 price, ensuring a hassle-free experience. The small group size—limited to 8 participants—means that visitors receive personalized attention and can ask plenty of questions.

This setup is ideal for travelers seeking an intimate, engaging, and well-organized outing. The guided tour is available in multiple languages including Spanish, English, Basque, and French, catering to a diverse range of visitors.

Practical Details and Booking Flexibility

The tour lasts approximately 6 hours, with specific starting times based on availability. The booking process allows for free cancellation up to 24 hours in advance, providing flexibility if plans change. Reserve now and pay later options make it easier to secure a spot without immediate commitment.

Participants are advised that weapons or sharp objects, drinks or food in the vehicle, and party groups are not allowed, ensuring a safe and focused environment. The activity is designed to be accessible, enjoyable, and informative for all.

Why This Tour Stands Out Among Similar Experiences

Compared to other Basque cider tours, this experience stands out with its focus on a well-preserved, authentic 16th-century farm and hands-on cider-making demonstrations. The small group size and multilingual guides enhance the personal touch, making it suitable for history buffs and casual travelers alike.

The inclusion of local apple juice and cider tastings, combined with the traditional lunch, offers a comprehensive culture. The transport and flexible cancellation policy add to the convenience, making this tour a reliable choice for those wanting an authentic, hassle-free day in Basque Country.

The Sum Up: A Rich Taste of Basque Heritage

This Basque Press Farm and Cider House tour offers a charming, educational look into regional agriculture and cider traditions. For history lovers, foodies, and cultural explorers, it provides an engaging way to understand Basque rural life and enjoy authentic flavors.

The 6-hour experience balances historical insight, sensory tasting, and local cuisine, all within a small-group setting. The guided explanations and hands-on demonstrations make it more than just a tasting—it’s a true culture. Travelers seeking an authentic, laid-back journey into Basque cider-making will find this tour a delightful and memorable choice.

Frequently Asked Questions

Is transportation included in the tour price?
Yes, pickup and drop-off at the designated meeting point outside Koh Tao Bar are included, making it easy to access the tour location.

How long does the tour last?
The whole experience lasts approximately 6 hours, with specific start times depending on availability.

Can I cancel the booking?
Yes, you can cancel up to 24 hours in advance for a full refund, offering flexibility if your plans change.

What languages are available for the guided tour?
The tour is conducted in Spanish, English, Basque, and French, accommodating a range of language preferences.

Is the tour suitable for children or families?
While not explicitly mentioned, the focus on history, tasting, and walking suggests it suits adults and older children; it’s best to check specific requirements with the provider.

What should I bring or wear?
Visitors should wear comfortable clothing suitable for walking in outdoor areas, and bring curiosity for learning about cider-making history.

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