Sagardo Apurua 2019

“Sagardo Apurua”, the reconstruction of an old cider cellar farmhouse in the center of Donostia. A historical recreation of a cider house with typical Basque farm aesthetics in which the ambience and appearance of the farmer cider houses and Basque farms in our city are staged.

The program:
Friday, 6th December
11:30 h.: Arrival and download of the new cider and farmhouse products to the Paseo de Francia
11:30 h.: Intervention of the bertsolaris Agin Laburu and Aitor Mendiluze relating the history and contextualization of the event
11:45 h.: Transport of the new cider and the products of hamlet to Sagardo Apurua.
12:30 h.: Inaugural event of Sagardo Apurua 2019 – HIKA TEATROA presents its new work SAGAR HARAGIZ
18:00 h.: Tasting of roast pork (until it is over)
19:00 h.: Guided tasting workshop. (3 ciders and 3 pintxos)
20:00 h.: Guided tasting workshop. (3 ciders and 3 pintxos)

Saturday, 7th December
10:30 h.: Presentation of the new 2019 harvest by the hand of the 7 territories.
13:00 h.: Guided tasting workshop. (3 ciders and 3 pintxos)
19:00 h.: Bertso-musical tasting by Aitor Mendiluze, Unai Agirre and Imanol Camio.
20:00 h.: Miren Narbaiza in concert presenting ‘MICE’

Sunday, 8th December
11:30 h.: Workshops of the network of enogastronomy museums: Sagardoetxea, Igartubeiti, Gaztaren Interpretazio Zentroa, Txakolingunea and Gatz Museoa. Each will offer a 40-minute workshop until 15:00, in this corresponding order.
11:30 h.: Sergio Nguema – Masterclass of urban dance.
13:15 h.: Sergio Nguema – Urban dance passages
13:30 h.: Sergio Nguema in concert – tasting of natural apple must
14:00 h.: DJ session with Juan Di Lago as the closing of the event

Monday, 9th December
13:30 h.: Reception
14:00 h.: Lunch: Local products will be paired with Euskal Sagardoa DOP ciders, with the collaboration of Diametro 200 and the Luis Irizar school.
18:00-18:45 h.: International ciders by Dani Corman.
19:00-21:00 h.: Show Room Euskal Sagardoa.
*You can taste different types of cheeses from the Basque Country, as well as meats with Eusko Label in different roasting systems, by the hand of Txomin Parrilla.