Antxiola, the house dates back at least to 1555, and is featured on the label. The sunniest and windiest slopes are the ones planted to vines so that the grapes can ripen while avoiding fungal and rot issues. All work in the vineyards is done by hand, including harvest. Fermentation takes place in stainless steel tanks with native yeast. The wine is then bottled while young to retain some of its natural effervescence. 90% hondurrabi zuri and 10% hondurrabi beltza, this vivid white conjures scents of lime, green apple, lemongrass, fennel and a touch of salinity.
Crisp and bright on the palate with a complex and lengthy finish - try this with baked clams or grilled scallops. Organically grown.
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