This estate wine is a blend of varieties dominated by Hondarrabi Zuri (70%)
with equal parts of Izkiriota, Izkiriota Ttippia and Hondarrabi Zuri Zerratia.
The parcels are hand-picked separately and left to cold soak for 24 hours at 10
degrees. This increases both volume and aromatic complexity in the final wine.
The wines ferment spontaneously with vineyard yeasts and spend four months on
lees in stainless steel before bottling.
Instant Txakoli on the nose! Grapefruit, green apple, lovage, celery leaf, a
waft of hay, white petals, and chalk. The palate is fresh with pear, golden
delicious, and herb fleck. Starting soft, with good depth thanks to excellent,
controlled phenolic development, the palate freshens on a petillant tickle and a
grassy tweak. The twinning of natural acidity and the chalky-limestone soils
give the wine a moreish crisp saline-sourness.