After the phase of crushing the apple comes the fermentation. That is, the moment in which all the juice of the fruit has been extracted, we must introduce it in the vats that are in the cellar of our cider house, located in Astigarraga, Gipuzkoa, Basque Country. After that, the must is fermented to get our precious natural cider or sagardoa for the year 2020.
There are many, then, people who at this exact point of the cider's elaboration usually ask us how it is possible for us to fill our vats, year after year, with our vats - soles, in Basque. As? Joxe Angel Goñi explains this in this video with great detail: