The Czech Republic and Slovakia are among the extremes, Sorbus domestica, the largest of the gurus. I'd like to play in that fight. What a sport! But if we're on the spot to compete! It must be bigger, but what is going to be of the best wheel that I know in our lands, a one-meter waist? The largest, and one of the oldest, resides in StráÅnic, on the hill of Zerotin, in the Czech Republic; it is called Adamec and has a waist of about 458 centimeters of circumference. Modrango, along with Bratislava (Slovakia), which places Deman at his height, says it has a trunk of 484 centimeters. Only the knowledge of Adamec and the name and being of the other, it is worth organizing a trip there. They're said to be about four hundred years old ...

Unlike the Sorbusts, otslic, leafy and butterfly or wild, who would live in ours if they were abandoned in the Atlantic flow, Sorbus aucuparia, S. aria and S. torminalis, the wheel must cover the lime in the soil and the moisture in size. That is why it is best known to the Alaveses and Navarros who give their waters to the Mediterranean. Not in vain, it comes from there, upstream of the Ebro. It was one of those wagons that the Romans carried in their backpack, where they went with so many other plants. At that time it would be the next of the vine, the Vitis vinifera. They had a good match: the wood and the fruit. The latter also has many names in Basque: pear, udalatxa, maspila, gurbea... For thousands of years, these Hazelnuts (Corylus avellana) and Sorbustos were apparently one of the main supports of our predecessors. In my opinion, the salsa of the names of the igalias of the different species agreed with the loss of importance that the fruits of the trees of this family had in another time. In the same kind of wheel there are variants that yield fruits in different ways and there are apples, malignant, or pears, pyriformes.

So Gurbea is a beautiful fruit. Good edible, wrapped in the tree, but in order to hold it for a long time, putting it in hay and then rotting better. Mizpira, Mespilus germanica. The gurbea is good enough to eat for vinification. They made with him, without the need for anything else, a good pitar or minata with a low degree of alcohol. The must or wine of the gurbea has been used to correct and improve the ciders and wines of pears that were in danger of being wasted. He still needs it today...