Among the local varieties of apple produced in the Basque Country, there is one with very special characteristics, called "Errezille".
This apple ripens very late, is sour and rich in sugars, and has a natural tendency to overripen. Organoleptically it is extraordinary, highly appreciated in Basque cuisine, considered to be the best apple, a true jewel.
Historically, it was stored in the the "Gambaras" (lofts) of farmhouses and spread over a bed of dry grass;it lasted throughout the whole winter and was used to feed their big families. As time goes by, it loses water and becomes wrinkled, concentrating its sugars and acids, resulting in a semi-raisined fruit, with very characteristic aromas and flavours.
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5th Generation Txakoli growers with an Atlantic view for inspiration. But rather than wallow in tradition, this producer looks to the future, making some of the best wines in the region and being confident enough to experiment with different styles and whacky packaging. This is their top Txakoli and the...
80% Hondarribi Zuri 20% Riesling Several months on its lees in stainless steel to develop more structure and volume, a fatter mouth and greater smoothness. Maduración durante varios meses con sus lías en el depósito, logrando más estructura, volumen y una mayor untuosidad para disfrutar de la evolución y sus...
100% Hondarrabi Zuri. The originality of this wine lies in its freedom to chart its own course each vintage: the aim is to discover the means to showcase the viticultural and winemaking details and little corners, at times imperceptible in larger volumes of production but that characterize each vintage, so...
100% Viura Vineyards placed in Laguardia. Cold maceration for 24-48 hours and fermentation in stainless steel vats for 10-12 days at low temperature. Second fermentation in bottle. Ageing in “rima” for 20 months. PLEASE NOTE THAT SPECIAL SHIPPING RATES APPLY TO ALCOHOLIC ITEMS