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    For a lot of time in the Caserio Buenaventura they were manufacturing natural cider just for the familiar use, until 1994, when the Cider bar was opened.

    With the time, the "caserio" (typical vasc house) has had several changes. The first one was during the second half of XIXth century, during the Carlist Wars, when the "caserio" caught fire losing a unique wooden press, that never again was restore.

    The "caserio" was built stone by stone in a nearby piece of land to the first one, but the cider was made in another "caserio".

    The land were the old "caserio" was, turned





to a big apple orchard whose different kinds of apples had a prize year after year, until the Spanish Civil War. On that fateful date the growing of apple trees stopped from being the most important activitie in the "caserio", changing it to the grass for livestock.

     And we arrive to the nineties, when the third generation of the Artano family, counting from the Carlist War, decided to promote the elaboration of cider and started the transformation of the livestock stable, the present-day cellar, apart from replant more than twenty different kinds of apple trees. Year after year the number of apple trees is increasing with the idea of having a complete own production. In the year 2000 there is about 1500 trees producing apples.





    Taking advance of a peculiar orography, they do the planting with trees of frank grafting and when the land is flater with tree of intensive production. It is a significant fact of high   value   that   the   land   surrounded   the




    Although there is more kinds of apples, those get divided in: sweet, bitter or sour, and adding a good proportion of each class to the mix they get a nice and balanced cider.


    When the apple reach its ripeness it is time for the harvest, done by hand and  taken to the

 "caserio" are so rich, because the regulations only allow to manure once every 5 years, using for that a completely natural manure get from the livestock excrements.





celler where, after select them, they mash and press them, getting the apple must, that after the fermentation in a wooden barrel it will turn into a nice natural cider.

    The quantity and quality of the harvested apple depends on the weather during spring and summer of this year. The result is a different cider every year.

    Every year the quantity of apple bought to others change and every year they need to buy less apple outside, according to the increase of their own production. The harvest take place during October and November.





    The now a days production is around 150.000 litres every year, that are distributed between 11 barrels from which they have a different cider in everyone. Of the 11 barrels, 6 are in wood and the rest are made in modern materials, as steel, allowing a better care of the product. Even though the cider is ready  by




    You can visit the celler everyday from the middle of January to the end of April and by appointment only the rest of the year, always during the dinner time.

    You can take the typical Cider Bar menu, with cod omelette, fried cod with green peppers and ox chop, and the dessert: cheese with apple jelly and walnuts. The good cooking of the "Amatxo" (mother in vasc) of the house, add to this menu a delicious "Buenaventura" cod, having apart from cod, snails and a really good veal ribs from Baztán,  roasted  in  a  grill  that is  the  perfect



 half of January, thanks to that barrels in steel the bottled could be done during the whole year, following the cider man viewpoint.


    After bottled, the cider is distributed directly to clients or through a distributor. Besides selling to catering companies and shops, the Cider Bar also sell the cider to individuals. When you buy the cider directly at the celler, it is always in boxes of 12 bottles.




complement to have a drink of cider.

    There is also a restaurant near the Cider Bar, whose owners are the Buenaventura family too, where you can eat a really wide menu.

    To spend a nice day enjoying the cider and the landscape is a goals for the Buenaventura family.

    The tasting is done directly from the barrels and there is also the possibility of sitting down. During the celebration of this really old rite, the Artano family suggest to their friends and clients to visit the Cider Bar during the week: from Monday to Friday, avoiding the crowding of the week-ends.



    The surroundings of the "caserio", located on a top in the hillside of the "Txoritokieta" mountain and inside the natural park of "Lau-Haizteta", there is a viewpoint through you can see more than half of the coastline and the Guipuzcoa mountains.