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Hiruzta - Hondarrabi Zuri Beltza - Getariako Txakolina 2016
Tasting notes
Redcurrant-pink colour with rich aromas of red fruits such as strawberries and black currants over a citrus background and fine vegetal notes. Very fresh in the mouth with a balanced acidity accentuated by a hint of carbonic gas, offering a pleasing palate and a long, aromatic finish.
Hiruzta Rose
Is a modern rose Txakoli made from the Hondarrabi Zuri and Hondarrabi Beltz grapes grown at the winery's own vineyards in Hondarribia.
Food pairing
Appetisers, hors d'oeuvres, mild and semi-cured cheeses, shellfish, fish, rice, pulses, pasta, cold meats and white meat. Serving temperature: 8 to 10 Celsius. Store in a well-ventilated cool dark place. Good development in the bottle for up to two years.
Process
Grapes selected for harvesting at the winery’s Hondarrabi Beltza and Hondarribia Zuri vineyards, picked and transported in small crates. Destemming and crushing. Maceration in tank for 4 to 6 hours at a temperature of 8 to 10 Celsius, followed by straining or bleeding (saignee) of the pink must. This pink must was subsequently mixed with the Hondarrabi Zuri white must. Once free from impurities the musts were fermented at a controlled temperature of between 16 and 18 Celsius. Gentle clarification and stabilisation. Sterile bottling via amicrobic filtration.
Vineyard
The winery's own 11 ha. vineyard is located in the surroundings of the winery itself, at the foothills of Jaizkibel Mountain. It is oriented
towards the mid-day sun which protects it from the wind and damp of the nearby Cantabrian sea, thereby enjoying excellent sunshine. Trellis
grown vineyard using double Guyot training system. Plantation layout: 2.60 x 1.20 (4,000 strains/hectare). Soil with a thick bedrock layer and
clayish marly
Vintage
A good vintage in terms of quantity and quality with a relatively warm spring and little rain, favouring the flowering and settling of the bunches. An unsettled month of September starting out with cool temperatures to finish with good weather, which lengthened the ripening process resulting in a greater aromatic expression of the wines.
