Wine Specifics
WineWise Code | SZU-TXW24 |
Country | Spain |
Region | Gipuzkoa |
Color/Style | White |
Destemming | Whole Cluster |
Fermentation Vessel | Stainless Steel |
Additional Fermentation Notes | Fermentation duration: 2-3 weeks
The CO2 is natural in our txakolis. We close the tank before the end of fermentación to keep CO2. |
Aging Duration (months) | 9 months |
Filtered? | Yes |
Fining Agents | None |
Yeast Protocol | Native |
Malolactic Conversion | No |
Additonal Maturation Details: | We keep the txakoli on the lees for nine months in the tank before bottling |
Varieties | 100% Hondarrabi Zuri |
Residual Sugar | 1.1 |
ABV | 10.88 |
Acidity | 7.7 |
Closure | DIAM |
Primary Vineyard Name | Zudugarai |
Soil Types | Alluvial |
Elevation (meters) | 90 |
Vine Age | 20-40 |
Yields (hl/ha) | 9000 |
Farming Practices | Conventional |
Harvest Method | Hand-harvested |
Additional Harvest Notes | Vineyard management system: parral. Planting frame 2 x 2.5m |
Other Vineyard Details | North |
Notes from the Producer: My intervention is minimal, both in the vineyard and in the whole winemaking process. Only when it is necessary and when there is no other choice.
I am close to sustainability and biodinamic but i have not any cerificate yet. It is difficult to work in ecologic due to the climate in our vineyard. We can see the Cantabric sea from all our vineyards and the humidity in our area is high. We have a lot of rainy days along the year,
Our philosophy is that the txakoli should transmit in its entirety the autochthonous variety (we only work the hondarrabi zuri (white) and beltza (black)), the land, climate, soil, orientation...tradition and culture..I am the 3rd generation producing txakoli, since more than 80 years....maintaining the identity but improving their own characteristics.
