Currently, Ana and Arantza Eguzkiza Beobide are the ones who run the Iparragirre cider house, together with the Ana’s son, Andoni. We will start the visit at the front of the old farmhouse, with more than 500 years of history, after discovering some of the secrets that it has hidden over the years, we will go to the kupeltegi (cellar). We will travel from barrel to barrel to taste different ciders, while learning about various details of its production. To round off the visit we will eat a traditional cider house menu prepared with great care and with high quality raw materials: cod omelette, fried cod with peppers, T-bone steak, walnuts, Idiazabal cheese and apple quince. All this accompanied by our special ciders.