This estate wine is a blend of varieties dominated by Hondarrabi Zuri (70%) with equal parts of Izkiriota, Izkiriota Ttippia and Hondarrabi Zuri Zerratia. The parcels are hand-picked separately and left to cold soak for 24 hours at 10 degrees. This increases both volume and aromatic complexity in the final wine. The wines ferment spontaneously with vineyard yeasts and spend four months on lees in stainless steel before bottling. – Suppliers notes
