• Variety: Indigenous Basque apple varieties: Anisa, Eri sagarra, Minxuri, Gordin xuri, Mamula, Burdinga, Eztika, Jinkoa, and secondary varieties.
• Tree Age: Up to 115 years old (as of 2021)
• Terroir: Black dolomitic schist
• Viticulture: Biodynamic (not certified), trees planted before 2006: isolated in high wind, trees planted after 2006: vertical axis-trellised, yields 10-20 tons/ha.
• Cider making: Varieties are separated for individual processing, harvested in passes to collect fruit that has naturally fallen (no shaking), double sorted; once in the vineyard and once with a sorting table, washed, crushed, pressed with a band press, and blended, natural clarification and sedimentation, 9-month ambient yeast fermentation in stainless steel tank at cool temperatures, bottled, natural formation of CO2 in bottle, not disgorged, no added SO2.
• Sweetness: Brut