Sourced from 3 hectares of vines in Getaria, the yields are carefully controlled in order extract maximum intensity of aromas from the Hondarribi Zuri grape. Fermentation takes place in French barrel all from the first press at a temperature of 12 ºC. 10% of the wine then undergoes malolactic to slightly reduce the acidity and provide more weight and balance on the palate. The Txakoli is then left in contact with the lees for 6 months to add volume and texture.