Txakoli Uno

Harvesting grapes is a completely manual process whereby grapes are packed into 25 pound (12 kilo) boxes. They are then taken to the winery where they are de-stemmed and pressed. The juice is then deposited into the vats, separated by variety and parcel plots, to see how they will develop. The temperature is reduced for 24 hours at around 12ºC for debourbage. Fermentation is spontaneous with native yeasts, with a duration of about 40 – 45 days in stainless steel vats of different capacities. At a later point, removal of the lees begins.

This occurs three times a week for five months, where the wine is recirculated in the vats so that it develops a greater depth and complexity.

The result is a fresh, balanced txakoli with character, featuring citrus and white fruit aromas, lively acidity, and a clean finish that reflects its Atlantic origin. Made with 95% Hondarrabi Zuri and 5% Riesling, this small addition brings greater aromatic expression and an extra touch of finesse. Ideal for pairing with fish, seafood, and Basque cuisine.