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Vinification The must is stabilised statically for 36 hours at 10ºC in an inert environment and the purest part of the must is separated to ferment at 14ºC. Following alcoholic fermentation, the wine is racked and tasted.
The ageing To make this Gorka Izagirre, the variety Hondarrabi Zerratia undergoes sur-lie ageing for approximately 3-4 months to give the wine weight and length on the palate. Once the ageing is over, the final coupage is performed to ensure all the wine to be bottled is homogeneous. The ensuing gradual process of cleaning and bottling of the Basque white wine lasts foran entire year.
Tasting notes:
Colour: Nice, yellow straw-coloured, with a green shine and metallic iridescence.
Nose: A highly intense aroma. It combines a base of fresh apple and a balsamic essence wrapped with touches of linden flower and a subtle hint of citrus.
Palate: It has perfectly integrated acidity, which leaves you with a slightly tartand pleasantaftertaste. Very lively with body, long finish.
Food pairing: Due to its versatility and special characteristics, this wine is ideal to accompanyall types of grilled fish, cheeses, sausages and rice.