Red wine. D.O Bizkaiko Txakolina/Txakoli from Bizkaia.
Vineyard and grape variety: Hondarrabi beltza originating from the oldest vineyards in Bakio and the youngest vineyard planted with “masal selection” of the centenary vines. Most of the vineyards are in vertical trellis system although there are still vines using a traditional low vine plantation system.
Elaboration: second selection at the reception of the grape. Destemming fermentation at controlled temperature with different native yeasts (environmental sustainability guidelines are followed to accentuate the character of the variety and the soil). Pressed up to 1000 mb. Malolactic Fermentation in mid-November and stay on lees in tank until the end of January.
Alcohol Content: 12,3 %vol. Tartaric Total Acidity: 5,2 g/l aprox. pH: 3,88. IC: 14
Tasting: bright violet color with a medium-high layer. Complex nose very varietal with fruity notes (blackberry), minerals and vegetable garden. In the mouth, medium bodied, the acidity is well wrapped with a soft tannin. Good fruit expression, quality herbaceous background. The varietal and freshness sensation persists.
Reviews in specialized media: The Wine Advocate: 90 puntos The 2013 Gorrondona Tinto is a rarity, a red Txakoli produced exclusively with the red local grape Hondarrabi Beltza that fermented with indigenous yeast and went through malolactic in vat. It has an herbal nose, not unlike other Atlantic reds from southwest France or the Loire, a bit wild with some chili pepper and floral notes. It has certain elegance, with fine grained tannins. A red for blue fish?
Recommended Consumption: 2 years after the harvest Service temperature: 14º C.