Spanish cider (sidra) is a classic drink produced in the northwest regions of Spain and the Basque countryside. Dating back to the 1st century, sidra production is part of a rich, cultural tradition. Native apples are harvested in early autumn and fermented for several months with their natural yeasts. With no added sugar, sidras are dry, tart and crisp, can be very cloudy and bottled with sediment. In addition to the Basque country, Cantabria, and Galicia, the majority of sidra production comes from Asturias.
In Pais Vasco, it is called sagardoa. In Spain, sidra is served into tailor made, thin glasses poured from several feet from the bottle allowing air bubbles into the drink.