The subtle fruit, bright briny sea salt and vivacity found on the nose of Txacoli de Getaria makes way to a palate of sea-infused, mineral citrus notes followed by ginger, green apple and flowery aromas with the light fizz livening things up. The finish is fresh and as zesty as it gets.
Located near the Basque fishing village of Getaria, Ignacio Ameztoi’s vineyards are cut into incredibly steep terraced slopes overlooking the Bay of Biscay and the Atlantic. Ignacio is the seventh generation of Ameztoi to carry on the tradition of producing top Txacolis from his 20-ha vineyard which is planted with the native grapes Hondarrabi Zuri and Hondarrabi Beltza. The vines are trained on high trellises and the vineyards are not weeded and no chemical sprays are used.
Hand-harvested, the grapes are fermented in stainless steel tanks, and bottled with residual Co2 which gives the wine its typical light fizz. Served in the local pinxtos bars, Txacolis are poured from height into tall tumbler glasses, they are the perfect companion to salted anchovies or tuna in oil. Its light fizz and vivid acidity act as a perfect balance to the richness and saltiness of the fish.