A rosé version of one of our favourites! Txokoli is fantastic for a refreshing sip and the rosé is no different. Along with the bright citrus and slightly salty tang, there’s bright, lush red fruit all wrapped in a little spritz.
Getariako Txakolina, Spain.
Veggie, wild yeast fermentation.
Agerre have been growing grapes in the family owned, single vineyard in Getaria for three generations. Emilio Agerre is the winemaker and currently runs the winery with the help of his wife and son. Annual production is just 12,000 cases.
Txakoli (pronounced ‘Tcha-Ko-Lee’ and also seen as Chacoli) is a slightly sparkling, very dry and usually a white wine but in this case a very crisp rose with a comparatively low alcohol content. It is produced entirely in the province of Gipuzkoa in the Basque Country. Txakoli is not a fully sparkling wine but has a natural ‘spritz’. It is traditionally poured from head height into the glass held at waist level – this flamboyant serving aerates the wine and helps add a certain ‘sparkle’. Txakoli is perfect light drinking and, for the Basque people, often accompanies seafood pinchos.
The family owns 15 Has (37 acres) planted on the slopes of a mountain overlooking the Atlantic Ocean. The vines range from 10-30 years old, with the Atlantic environment the perfect habitat for the Hondarrabi Beltza. The soils are sandy loam over gravel of Tertiary origin. The soil quality and steep incline allow for good drainage.
The vineyards face east to maximize the sun exposure and protect the plants from the wind coming from the west. The vines are trained to a height of around 6 ft. This method is chosen to avoid the moisture from the ground and maximize ventilation.
100% Hondarrabi Beltza. The harvest takes place in early October and lasts for approximately 15 days. Fermentation is done with whole clusters in stainless steel, which allows for more dynamic flavors. Native yeasts are used and there are 6 weeks of contact with the lees.
A crisp, refreshing wine with a slight effervescence. Notes of fresh strawberry and red apples.
Excellent with seafood, cured meats and hard cheeses.