From midday, accompanied by the sounds of the trikitixa, a large crowd gathered in the square to enjoy tastings of Euskal Sagardoa, the Basque cider with Designation of Origin, blessed by Celedón himself.

In the afternoon, Dj Malandro, the artistic name of teacher Iñaki Kerejazu, further livened up the atmosphere. This event, part of the Topa Gasteiz! initiative, is supported by the three Provincial Councils, the Vitoria-Gasteiz City Council, the Basque Government, and Gasteiz On.

The objective is to introduce the public to the gastronomic and cultural richness linked to Basque cider and local products. To achieve this, stalls from a dozen producers were set up, offering specialties such as smoked veal ribs, Basatxerri pork neck, and cod with garlic and 'euskolabel' egg.

A unique payment system was in place: red coins were used to purchase cider bottles (10 euros) or glasses (one and a half euros). Glass cups were also available for a two-euro deposit, refundable upon return in perfect condition.

The opening ceremony was attended by various officials, including María Nanclares (Councillor for Commerce and Tourism), Miren Fernández de Landa (Councillor for Open Government and Civic Centres), Raimundo Ruiz de Escudero (Director of the Hazi foundation), and Aitor Buendía (Slow Food Araba).

The atmosphere in the square was very pleasant, especially with the sun warming the area, making the cool cider particularly refreshing.

Juanjo Peciña, representing the Iturrieta (Aramaio) cider house, praised his cider and mentioned the presence of his brother's cider house from Kuartango. Peciña noted this was his third participation in the Sagardo Eguna and highlighted that their ciders undergo strict quality controls.

The 2025 harvest was abundant, yielding over four million kilos of apples and allowing for the production of more than three million litres of Euskal Sagardoa, a designation established in 2016 that has continuously improved product quality.

The sector offers a wide variety of products, including sparkling ciders, ice ciders, and other special elaborations, such as the cannabis cider from Kuartango.

Peciña also brought organic apple juice, catering to children or those who prefer not to consume alcohol.

The express tastings led by sommelier Mikel Garaizabal were highly recommended, offering both knowledge and a lively atmosphere. Garaizabal emphasized the tradition of natural cider in the Basque Country, Asturias, and Normandy, and highlighted the diversity of the three cider styles presented today.