Getariako Txakolina White
100% Hondarrabi Zuri from estate vineyards located in Hondarribia, a picturesque fishing village in Basque Country to which the Hondarrabi grape owes its name. The tiny Getariako Txakolina D.O. (only 430 hectares planted, shared by just a little over 30 wineries) was created in 1990.
The grapes are destemmed and crushed with a soft pressing. The must is cold settled at 8 – 10ºC. The resulting wine is stored in tanks at a low temperature while maintaining the naturally occurring carbonation. After a gentle clarification and stabilization, the wine is sterile filtered and bottled at a low temperature.
The wine offers intense aromas of pear, apple, citrus (grapefruit) and tropical (pineapple and passion fruit) fruits on the nose, all accentuated by the subtle effervescence. Balanced and fresh, with a long aromatic finish. 12% alcohol.
About the Producer
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.