Hiruzta Txakoli Hondarribia
Hiruzta Txakoli Hondarribia is pale yellow colour with greenish glints. Rich aromas of white (apple), citrus (grapefruit) and tropical (pineapple) fruits, cloaked in an array of white flowers, all enhanced by the subtle effervescence of the natural carbonic gas. Balanced and fresh in the mouth, it has the slight taste of a pearl wine with well integrated acidity. Agreeable on the palate with hints of pineapple and grapefruit in the long, aromatic finish.
Partner with appetisers, hors d’oeuvres, mild cheeses, shellfish, fish, rice and pulses. Serving temperature: 8′ to 10’C.
Getariako Txakolina or Txakoli de Getaria is a DO wine zone within Pais Vasco (the Basque Country), northern Spain. This rocky DO is the most important and most eastern of the Basque Country, lying just 18 miles (30km) from the French border. It is bordered by the Atlantic coast to the north and the formidable Pyrenees to the east, and is one of only three recognised areas for Txakoli (a Basque word, pronounced chac-o-lee, meaning ‘wine made from a village’ or ‘wine village’).
The project has been launched by the Rekalde Family, whose aim is to restore the tradition of txakoli production in Hondarribia (the town which lends its name to the grape variety with which txakoli is produced – the Hondarrabi Zuri); this tradition was lost in the 17th century and is now being restored thanks to the HIRUZTA project. The first vineyards were planted in 2008, and the first wines were placed on the market in 2011.
The winery now extends over 10 hectares at the foothills of Jaizkibel Mountain, an optimum location for planting Txakoli vineyards.
All the vines are in planted in trellis. This is not the traditional planting method, it is used to avoid the high humidity, to increase airflow and to have more exposure to the sun during the day. The climate is wet and rainy, so the vines are planted in a south-westerly exposure to maximise the potential sunshine onto the vines. Manually harvested in 20kg cases, all the grapes are cooled to 5-8ºC to avoid starting any fermentation or oxidation proccess.
Grapes harvested and transported in small crates. Destemming and crushing, followed by gentle pressing. Cold racking at 8′ to 10’C. Fermentation at a controlled temperature of between 16′ and 18’C. Stored in tanks at a cool temperature to allow the natural carbonic gas to dissolve. Gentle clarification and stabilisation.
Hiruzta Txakoli Hondarribia – Hay Wines
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