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$54
Makatzak makes this Txakoli in Getaria from Hondarrabi Beltza and Hondarrabi Zuri, farmed biodynamically on three hectares in Aia. Grown on the wet Basque coast, it is pale, crisp and saline, with green apple, citrus and a light red-fruit lift.
In stock
Description
Makatzak Wild Wines, run by Aitor Irazu and his cousin Jon Estebanez, farm three hectares in Aia on the Basque coast to make this Txakoli, an unusual blend of the red Hondarrabi Beltza with the white Hondarrabi Zuri. The setting defines the wine: the Getaria zone is wet and humid, cooled by the Atlantic, and producing clean fruit here without chemical treatments is a real feat, achieved through biodynamic and natural farming. The maritime climate holds bright acidity and salinity, and the stony coastal soils add a mineral edge. The small share of red grapes brings a touch of red-fruit character to what is otherwise a taut white. Made fresh and unoaked to keep its cut, the wine is pale straw with the faintest blush. The nose shows green apple, lemon and citrus peel with a light red currant note over white flowers, and the palate is crisp and dry, driven by high acidity and a saline, stony freshness into a clean finish. Serve very cold at 7 to 9 degrees.
Additional information
Serve it very cold with Basque seafood: anchovies, grilled sardines, clams and prawns. The acidity and salinity also handle fried white fish and green salads, and the light red-fruit note makes it a good match for a spread of pintxos.
