Bordatto’s Bixintxo Aphaule started his career as a winemaker but soon fell in love with cider. He founded Bordatto under the notion that he could craft a better cider by applying farming methods utilized in vineyards to apple orchards. Terroir is often overlooked when people talk about cider, but Bixintxo feels that characteristics of the site such as soil, orientation, tree age and varietal are just as important to cider as they are to wine and he’s out to prove it. Multiple green harvests and extensive pruning are employed in his four hectares of orchards, all of the apples are hand-harvested and only native yeasts are used in all stages of fermentation.
