Ameztoi is one of the top producers of Getariako Txakolina. They own 20 hectares of vines in the best location. From the vineyards one can see the town of St. Sebastian and understand the influence of the Atlantic Ocean on local viticulture. Ignacio Ameztoi constitutes the seventh generation to carry on the tradition of making txakolina in the province of Getaria. Made from the indigenous grape varieties of Hondarribi Zuri and its red companion, Hondarribi Beltza, this rose is a 50/50 blend. The wine is fermented in stainless steel and bottled with residual carbonic acid that gives the wine its natural spritz. As with all txakolina, this wine is good with shellfish and other seafood, excellent with oysters, sushi, or tempura, and great with other fried foods like chicken and pork.
After handpicking, hondarrabi zuri and hondarrabi beltza grapes are combined for destemming; the white and red grapes are worked together, not separately. After direct pressing, fermentation with indigenous yeast occurs in stainless steel at 15° C for 20 days. Towards the end of alcoholic fermentation, the tanks are closed to preserve the naturally occurring carbonation, which is the preferred style of Getaria. The tanks are then kept chilled to near freezing before bottling, which preserves the wine’s delicate, effervescent character and signature mousse. These attributes are unattainable through shortcuts such as force-carbonation, which Ameztoi has never employed.
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Site:Â Getaria at 50m to 200m
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Grapes:Â 50% Hondarribi Beltza and 50% Hondarribi Zuri
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Vine Age:Â Vines planted from 1918 to 2008
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Soil:Â Clay calcareous
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Farming:Â Ecologic
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Vinification:Â Fermented with indigenous yeasts in stainless steel tanks
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Aging: Six months on lees with bâtonnage
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