Profile
- Vineyard
- 2.5 ha in Donostia
- Production
- Small batches
- Varieties
- Hondarribi Zuri, Gros Manseng
- In the cellar
- Chestnut, clay jar, stainless steel and oak foudre
Jon, Agurtzane and Aritz work two and a half hectares of vineyard in Donostia, on land that once belonged to farmhouses. They have spent five years on txakoli and see themselves as winegrowers, not a large winery.
They make small batches of Hondarribi Zuri, sometimes with a little Gros Manseng. Bekatu ferments and ages for six months in chestnut; Finkatu is a blend of materials; Jokatu spends six months on skins in stainless steel, another six in stainless steel and four in an oak foudre; Eskatu is an ancestral with 18 months in bottle.
Their wines
4 wines- Bekatu 24 Hondarribi Zuri / Ferm. y crianza en castaño 6 m / No malolactic fermentation NEW
- Finkatu 24 95% Hondarribi Zuri and 5% Gros Manseng / Blend of materials / No malolactic fermentation NEW
- Jokatu 24 Hondarribi Zuri / 6m. on skins in stainless steel / 6 months in stainless steel / 4m. Oak foudre NEW
- Eskatu 24 90% Hondarribi Zuri and 10% Gros Manseng / Ancestral / 18 months in bottle NEW
White
Orange
Sparkling
Interested in their wines?
Write to us We tell you what is in the shop and set the bottles aside for you.
