the ancizan ciderhouse


Our ciderhouse sister at the Bigourdans


The cider production extends across the Pyrenean Piedmont until Cerdanya, we can find everywhere the tradition to produce beverages from fermented apples. In Gascon this drink is called poumado (Sagarno in Basque) and the producers are called pomadeiro. The "txotx" is called "Brouquet" very close to the Soule language "Bruketa".


Since 2005 Txopinondo ciderhouse is associated with the development of the Ancizan ciderhouse by making its various specialties : poumado and Cizaña (liquor with wild apple and anise).


The ANCIZAN ciderhouse also offers a visit of its pyrénenne apple museum.