Master artisan cider maker, Dominic LAGADEC follows a very precise method to develop his craft SAGARNO, literally apple wine. He is called the "Maître de Chai". Our ciderhouse has a production capacity of about 26,415 gallons. The kupelas (lightning) are maintained at a temperature of 53.6° F for an optimal preservation of aromas and the typical beaded Sagarno. They are made with chestnut or oak and have a capacity of 790 to 2,640 gallons. Unique in the Basque Country, the ciderhouse has the distinction of being opened to guests during Txotx. In Txopinondo, the "Maître de Chai" opens the kupelas in agreement with the dishes you have chosen: TXOTX!