Vinification – Ameztoi Stimatum is traditionally crafted with high acidity and low alcohol, utilizing only the native hondarrabi beltza variety. After hand-harvesting, the must ferments in temperature-controlled steel tanks using indigenous yeasts from the vineyard, with 20 days of skin contact. Towards the end of alcoholic fermentation, the tanks are closed to preserve the natural carbonation from fermentation, which is the preferred style of Getaria. After resting for six months on the lees, the wine is bottled directly off the fine lees from the tank, cold-stabilized, without filtration.
Site: Getaria at 50m to 200m
Grapes: Hondarribi Beltza
Vine Age: Vines planted from 1918 to 2008
Soil: Clay calcareous
Vinification: Fermentation with indigenous yeast occurs in stainless steel with skin contact for 20 days. Bottled with residual carbonation.