Kuartango and Sagarraleku Sidras Baldorba certificates at SISGA 2026. The two producers account for thirteen of Euskal Herria’s twenty awards.
Kuartango, with seven awards including the fire cider Premium, and Sagarraleku Sidras Baldorba, with six distinctions, lead a Basque honours list completed by Bereziartua, Egiazki Txopinondo and Petritegi.
LA SIDRA.- Basque cider producers showcased the variety of their cider culture at SISGA 2026, winning 20 awards across five producers from Euskal Herria: one Premium, ten Silvers and nine Bronzes. Their awards span eight categories, from still cider to alcohol-free products, as well as sparkling ciders, liqueurs, vermouths and fire cider.
The photograph, featuring certificates for Kuartango and Sagarraleku Sidras Baldorba alongside a trophy from the event, captures part of that achievement. The honours list shows how natural cider sits alongside other approaches to production and presentation, broadening the Basque presence at the international gathering held in Xixón from 24 to 27 September.
Kuartango: seven awards and the fire cider Premium
Kuartango leads the Basque tally with seven awards. Its standout result is the Premium for Su-sagar, which scored 84.33 points in the fire cider category. Based in Zuhatzu Kuartango, Araba, the producer combines its work with natural cider with a product recognised in a category of its own.
Its honours list also includes two Silvers —Sagardoa Likorea, with 81 points, and Vermut&Sidra Blanco Kuartango, with 72— and four Bronzes: Kuartango Sagardo Naturala, Sagaran, Sagartxo and Vermut&Sidra Rojo Kuartango. Together, they reflect the producer’s diversification into ciders, liqueurs and vermouths.
Six awards for Baldorba
Sagarraleku Sidras Baldorba earned six awards, comprising two Silvers and four Bronzes. The Silvers went to Sidra Espumosa Euscotland, with 75.8 points in flavoured sparkling cider with added carbonation, and Sidra Natural Basque, with 73.8 in dry still cider.
The Bronzes recognised Sidra Natural Sagarraleku, Sidra Natural Orbaibar, Sidra Espumosa Cairngorms and Sidra Espumosa Highland. Based in Olleta, in the Navarrese municipality of Leoz/Leotz, Baldorba Naturel & Sagarraleku works with apples from its own orchard. The results for its still and sparkling ciders highlight two sides of that work.
Bereziartua, Txopinondo and Petritegi complete the tally
Sidras Bereziartua received three awards, all in dry still cider: Silver for Sidra Bereziartua Gourmet, with 80 points, and Sidra Natural Bereziartua, with 75; and Bronze for Sidra Bereziartua Euskal Sagardoa, with 62. Its contribution to the honours list therefore centres on one of the traditional expressions of Basque cider culture.
Egiazki Txopinondo won two Silvers: Makatza Licor, with 80 points in cider liqueurs, and Sagardo Txopinondo, with 72.6 in dry still cider. The two awards recognise the company’s work in both cider and liqueur production.
Petritegi earned another two Silvers: Sidra sin filtrar 0,0, with 73.75 points in the alcohol-free category, and 1526 Reserva, with 72 in brut naturally sparkling cider. These distinctions extend the Basque presence into two categories with very different characteristics.
| Producer | Premium | Silver | Bronze | Total |
|---|---|---|---|---|
| Kuartango | 1 | 2 | 4 | 7 |
| Sagarraleku Sidras Baldorba | 0 | 2 | 4 | 6 |
| Sidras Bereziartua | 0 | 2 | 1 | 3 |
| Egiazki Txopinondo | 0 | 2 | 0 | 2 |
| Petritegi | 0 | 2 | 0 | 2 |
| Total | 1 | 10 | 9 | 20 |
A continuing presence
Basque participation in the event has a history. The SISGA 2024 awards already included Premiums for Kuartango and Petritegi, while the 2025 results again featured products from Kuartango, Baldorba, Txopinondo and Petritegi. The 2026 tally continues that presence and illustrates the breadth of styles Basque producers bring to SISGA.
These 20 awards across eight categories offer a view of their contribution as a whole: still and sparkling ciders, alcohol-free products and other apple-based drinks. Full award details are available in the official SISGA 2026 results.
