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Winery BORDATTO
winemaker Pascale & Bixintxo Aphaule
Region: Southwest
City: Jaxu
Grape varieties Vineyard : tannat, marselan, cabernet franc
Surface Winery: 4,5 ha (3,5 ha of apple trees and 1 ha of vineyard)
Annual production:
Certification: organic wine (AB)
The wines of the Winery
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![Soft cider - Basandère 2022 - Winery Bordatto]()
Bio
cidre Basandère 2022 | Domaine Bordatto
Here's some Basque cider!
Domaine Bordatto
Cider 2022
9,50 €
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![Cidre Basa Jaun - Winery Bordatto]()
Bio
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cidre Basandère 2022 | Domaine Bordatto
Here's some Basque cider!
Domaine Bordatto
Cider 2022
9,50 €
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![Bergecrac white 2023 - Vin de France - Château Barouillet]()
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Bergecrac blanc 2023 | Château Barouillet
Freshness and finesse
Chateau Barouillet
Bergerac White 2019
9,50 €
We're telling you about their Winery
| Basque cider and Irouléguy wine, what could be better? Isn't life beautiful?! Especially when you're on a high level!! Producing and drinking a quality cider that speaks of its (Basque) land by letting the fruit speak for itself ? Result: 4.5 ha including 3.5 ha of apple trees and 1 ha of vines in AOC Irouléguy, so yes, they also make wine at Bordatto ! On the wine side, Lurumea (understand: the "little one of the earth", in Basque) comes from an old and small parcel of vines worked according to organic specifications. Far be it from us to annoy the Normans or the Bretons who read us, but in the Basque Country, we also make cider! That's right. In Jaxu (let's attack the pronunciation courses, say "Jatsou") not far from Saint-Jean-Pied-de-Port. | Pascale & Bixintxo Aphaule have been operating in orchards since 2001 with one idea in mind, to revive an old and somewhat forgotten local production: cider, more often drunk on the other side of the border, in the Spanish Basque Country where cider factories are legion. Our two young farmers, who are investing in equipment, from the smallest pruning shears to the vat house, the tractor and the press, are therefore bringing it back up to date. Former wine grower-oenologists, this installation is seen as a professional adventure, they want to rediscover this fruit heritage, the old varieties (Anisa, Eztika, Eri Sagarra, Mamula...), source of an aromatic expression of character, naturally well adapted to work organically. |
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