VARIETIES: white Hondarribia 80%; Petit Courbu 10% and Chardonnay 10%
SERVING TEMPERATURE; 8-10º
ANALYTICS: Alcohol 12% vol; Total acidity: 5 gr (H2SO4) / L and pH: 3.2
AGEING: 6 months on its own lees.
FERMENTATION: 12-14º in stainless steel vats
HARVEST: On selected plots. By hand in 15kg crates. Late September to early October
FEATURES: This txakoli is fermented in stainless steel vats at controlled temperatures, and aged on its own lees for at least 6 months. This gives a wine with the potential to develop to be enjoyed in the coming years. An unctuous txakoli with plenty of volume.
COLOUR: Clean and iridiscent, over a straw-yellow background.
NOSE: Clean, bright. It is fine and elegant in the nose, its mineral character standing out alongside saline touches and white fruit. Complex and pleasant.
MOUTH: A pleasant, subtle start; mineral notes give way to white fruit. Lots of complexity, fine, with good volume and persistence.
HARVEST: By hand in 15kg crates. Late September to early October
FEATURES : Fermentation in stainless steel vats at controlled temperature. In order to prevent oxidation and achieve a txakoli with a highly intense aroma, all movements of the must are protected with inert gas, from when the grapes are brought in through to fermentation.
COLOUR: Light straw yellow. Clean and bright.
NOSE : Highly intense and elegant, its aroma recalls white fruit like pears. High minerality due to the soil type. Slate.
MOUTH: Crisp, balanced and persistent, with a slightly bitter finish, a character typical of this variety.