Vinification – Ameztoi Txakolina is traditionally crafted with high acidity and low alcohol, utilizing only the native hondarrabi zuri variety. After hand harvesting, the must ferments in refrigerated stainless steel tanks using indigenous yeasts from the vineyard. Towards the end of alcoholic fermentation, the tanks are closed to preserve the natural carbonation from fermentation, which is the preferred style of Getaria. The tanks are then kept chilled to near freezing before bottling, which preserves the wine’s delicate, effervescent character and signature mousse. These attributes are unattainable through shortcuts such as force-carbonation, which Ameztoi has never employed.
Site: Getaria at 12m to 200m
Grapes: Hondarribi Zuri
Vine Age: Vines planted from 1860 to 2008
Soil: Clay calcareous and limestone
Vinification: Fermented with indigenous yeasts in stainless steel tanks