Gorrondona is viticultor and winemaker Itziar Insausti’s personal mission to show the world that hondarrabi zuri, the indigenous grape of txakoli, can be more than just a lighthearted wine; it can be serious, multifaceted, and truly world-class. She has achieved this goal by being a pioneer in the Bizkaiko Txakolina appellation since 1994, where she has invested an incredible amount of time, persistence, and monetary sacrifice in the form of lower yields to create something truly distinctive. She farms as organically as each vintage allows, with low intervention in the winery, low sulfur, and by always fermenting with indigenous yeasts from her mountainside vineyards overlooking the Bay of Biscay in one of the most gorgeous natural vineyards in Spain. Gorrondona is undoubtedly one of the most exciting and authentic wines produced in the Basque Country each year.
Vintage Notes – 2020 in the village of Bakio in Bizkaiko Txakolina saw a drier and colder winter than usual; pruning was carried out in optimal conditions. Early and uniform budding occurred between the end of February (low and sheltered plots) and mid-March (plots of higher altitude). Spring 2020 saw typical rainfall with mild temperatures ending with warm, ideal conditions through June. Summer saw little rainfall, concentrated in a handful of intense storms, with mostly sunny days. Temperatures throughout spring and summer were moderate, thanks to the consistent sea breeze. Veraison was late and slow, ripening the grape into autumn.
The vegetative cycle saw near perfect conditions and absence of disease, perfect conditions for organic production. The harvest was carried out in ideal conditions, and the health of the grapes was extraordinary. Overall, 2020 is more balanced than 2019, with excellent, fully developed fruit, excellent structure, and refreshing acidity—an incredible vintage.
Vinification – After a manual harvest using small boxes, the grapes are rushed back to the winery no more than three hours after being hand-cut. There they are destemmed and gently crushed in a pneumatic press. The wine is fermented in temperature-controlled stainless steel tanks at 18°C with native yeasts. The wine then rests on its lees until bottling the following January. Only the minimally necessary amount of sulfur is used.