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ILDEFONSO AZPARREN ALEJANDRO AZPARREN
Lo que sobraba de la uva prensada se cocía y se hacía la patxarra. En Leiun había viñas y en casa solían hacer vino. Primero pisaban la uva en un cubo de cemento, eso se hacía de noche luego se dejaba fermentar y a los ocho días metían a las cubas. Era un vino tinto con pocos grados.
