Ameztoi Kirkilla 2015


The wine that Ignacio created also hails back to a tradition of how txakoli used to be made. Picking the oldest and highest elevation parcels of Hondarribi Zuri and Hondarribi Beltza, Ignacio did spontaneous fermentations in 600 liter barrels and then aged the wine in the same barrels for a period of five months with battonage every couple weeks of the lees. Bottled with an extremely high level of natural acidity, this wine is what old timers would argue was the original txakoli.

Tasting Notes Charged and nervy with a mouth that indicates a high extract and textural density. A wine to age.

  • Site

    Getaria at 150m

  • Grapes

    60% Hondarribi Zuri and 40% Hondarribi Beltza

  • Vine Age


  • Soil

    Sand and clay

  • Farming


  • Suggested Retail