Saline was launched in 2011 by Asensio Rekalde and his sons Txarli and Angel. They aimed to restore the long history of txakoli production in Hondarribia, the town which lends its name to the native grape variety with which txakoli is produced, the Hondarrabi Zuri. The tradition goes back to the 12th century, according to papal bulls from 1186.

The first vineyards were planted in 2008; the family now owns 17 hectares at the foothills of the south-facing Jaizkibel Mountain in Hondarribia, Basque Country. They are divided into nine plots, sheltered from the northern winds (Foehn effect) and with a meticulously chosen location. The double-Guyot-trained vines (85% Hondarrabi Zuri and Hondarrabi Beltz; 15% Gros Manseng and Riesling) are planted on a deep rock sub soil with a clay-marl top soil. They are 500 meters from the coast, and the ventilation they receive makes for healthy vines despite the rainy weather.
Farming practices: sustainable. 

Winemaking: Ana Martin Onzain, involved in Saline since the beginning, is regarded as one of the best Spanish woman winemakers. She is recognized for her expertise in white wines and txakolis. The grapes are fermented and aged in the new state-of-the-art winery. Soft pressing with settling in stainless steel tank at low temperatures while preserving natural levels of CO2. Sterile fining and filtration at low temperatures.

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