There will be a craft and food fair with a varied range. Also begin to uncork the bottles for tasting cider.
At noon there will be a demonstration of kirikoketa, a playful way to do the hard work of crushed apple. Once broken the apple hitting by a club, will be passed to the press. Although cider juice must stay for 3 or 4 months for fermentation, tomorrow you can taste this apple juice.
On the other hand, in the morning can be seen over a dozen apple varieties Navarra and Gipuzkoa.