85% hondarrabi zuri, 11% hondarrabi zuri zerratia, 3% mune mahatsa, 1% other species. Hand-picked as usual at the end of September to mid-October. Controlled fermentation with indigenous yeasts at 18°C. Followed by several months of maturing on the lees in stainless steel cuves.
Aromas of apple and other white fruits, dried herbs, fresh grass. Mineral. Medium-bodied in the mouth, fresh, slightly spicy, balanced with nice acidity and a ditto aftertaste.
With shellfish and crustaceans, with simple fish dishes, as an aperitif,...
About the bodega
The bodega is located in Bakio, north of Bilbao, the birthplace of Txakoli. It was a small family business that transformed from a traditional farming business to a modern winery. There was already some kind of winery here in 1851, but the real chang...