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Producer: Hiruzta TxakoliGrape Varieties: Hondarrabi Zuri 95%, Gros Manseng 5%Optimum Drinking: Within 2 yearsWine Style: Fresh dry spritzy whiteAlcohol by Volume: 12%Closure: Natural CorkCountry: Spain
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.
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. Vintage 2014, not as 2013 was a perfect vintage. Soft spring and hot days in summer and the weeks before the harvest.
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. De-stemming 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.
Appetisers, hors d’oeuvres, mild cheeses, shellfish, fish, rice and pulses. Serving temperature: 8' to 10'C. Keeps in the bottle for up to two years.
Hondarrabi Zuri 95%, Gros Manseng 5%
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