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. For the Basa Juan, a hearty, acidic cider that is made with a blend of 15 varetials, each of the different apple varietals are fermented seperately with indigenous yeast for 6 months. Basa Jaun is a fun and tasty intersection of cider styles, blending the tartness and funk of a Basque cider with the tannin structure of a French cider.