Description

All work in the vineyards is done by hand including harvest. The vines are planted on the sunny sides of the hills to keep them dry and free of rot and fungal diseases.

All Hondurrabi Beltza (red grape). Skin maceration for 24 hours. Alcoholic fermentation then takes place in stainless steel with indigenous yeast. No aging of the wine. It is bottled while still young to capture some of the natural CO2 left in the wine giving it a slight effervescence.