Cider: the secret of apples

The tradition of producing cider in the Basque Country has existed since ancient times, but today it has become a profession and the professional sectors have taken steps to produce quality cider. However, even if you do the same thing every year, you don’t always get the same result. One of the reasons is the mix of apples. At the University of the Basque Country they have developed a complete thesis to analyze the characteristics that each type of apple gives to the cider.