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.
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.