Greg and Pascal, the founders of TOPA, wanted to give the historic Basque cider a modern twist. With respect for the local traditions, they have developed a 100% Basque and natural cider that represents the mentality of the Basque Country.
TOPA is made from more than twelve apple varieties (including Anisa, Urteby, Errezilla, Minxuli, Mendiola, Gordin Xuri, Eri Sagarra, Ondometxa). The untreated apples come from local farmers who respect nature and the originality of the apple varieties. The cider is slowly fermented in steel barrels for a minimum of four months. This is done with the natural yeasts of the apples.