Native to the Basque Country in northern Spain, Hondarrabi Zuri is used to make Txakoli. Small, dense berries make a wine that's pale, high in acid offset by its slight petillance, and noted for its citrus, herbaceous and floral characters.
|Grapes||Hondarrabi Zuri 95%, Gros Manseng 5%|
|Serve with||Appetisers, hors d'oeuvres, mild cheeses, shellﬁsh, ﬁsh, rice and pulses|
|Name||Hiruzta Txakoli Hondarribia|
Pale yellow colour with greenish glints against the light. Rich aromas of white (apple), citrus (grapefruit) and tropical (pineapple) fruits, cloaked in an array of white flowers, all enhanced by the release of the residual 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 aftertaste. Long, aromatic finish.
The Hiruzta project was 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 project.
The ﬁrst vineyards were planted in 2008, and the wines initially went to market in 2011.
Grapes are harvested from the 10 hectares of vineyards and transported in small crates, then destemmed and crushed, followed by gentle pressing. Cold racked at 8-10C, and fermented at a controlled temperature of between 16-18C. Stored in tanks at a cool temperature to allow the natural carbonic gas to dissolve. Gentle clariﬁcation and stabilisation.
Keeps in the bottle for up to two years.