Grape Varieties: 100% Hondarribi Zuri. Elaboración: despalillado y criomaceración de uva seleccionada.
Individual elaboration by vineyards. Fermentation controlled at 16º C for 3 weeks with selected autochthonous yeasts in our vineyards. Aging on lees in tank. Steel tanks stainless. Cold stabilization. The use of indigenous yeasts and the knowledge of the soils enhances the varietal character achieving a txakoli more complex and personalized.
12,7 %vol Alcohol.
Total Tartaric Acidity: 7,30 g/l.
Tasting Notes: Straw yellow color with green iridescence. On the nose, it has an aroma subtle and complex varietal: apple, citrus, tonoso herbaceous such as fennel and minerality. In the mouth it is broad, glyceric and very round. Long and ending bitter –very characteristic of the variety-. The fruitiness of the wine persists in mouth.
Serving temperature: 8-10º
Food Pairing: ideal companion for shellfish, crustaceans and blue fish, as well as grilled fish, rice and white meat.