ZAPIAIN

Family business located in Astigarraga Basque country dedicated to the production of natural cider and its derivatives since 1595.

The Zapiain family has been linked to cider production since at least the 16th century, with documents dating back to 1542. For centuries, cider was an important product in Basque culture, especially during the whaling era. In the 20th century, cider production declined, but in the 1960s, Nicolás Roxario Zapiain built the current winery, promoting large-scale production. In 1981, the first winemaker in the Basque cider sector joined the company, driving research and continuous product improvement. The company has combined tradition and innovation, implementing quality and food safety certifications and contributing to the development of designations of origin and quality seals in the sector.

The company offers a wide range of cider-related products, including Basque natural cider (Sagardoa), organic cider, ice cider (Bizi-Goxo), cider distillates (Sagardoz in varieties such as Haritza, Goxoa, and Txuria), cider vinegar, and aperitifs such as Sagarmut. It also offers guided tours and tastings in its winery.

The company's fundamental purpose is to preserve the tradition of Basque cider, guaranteeing the quality and origin of its products, and promoting innovation and sustainability. Its long-term goal is to supply the market with 100% local and organic products, maintaining its commitment to quality, origin, and respect for the environment.