This delicious libation is made in a traditional family owned cider house (since 1991) in the Aralar Mountains of Basque Country! And it is certainly in the traditional method, with no filtration and a variety of indigenous apples that produce a beautiful palate of lemon, must, baked pineapple and sea salt. This is certainly a celebration of an unquestionable dryness and complexity that one might expect from Spanish ciders.