Ours is a limited and very particular production. In the elaboration process we define what the txakoli will be.
More than 100 years ago, our great-grandmother Katalin Iturzaeta, first, and our father, Antonio Aranzabal, later, were giving birth to a txakoli applying their principles. Today, we follow in their footsteps, taking care of every detail, every tip and technique. Applying the experience transmitted to appreciate in each sip the character and authenticity of things made with the heart.
o,9 Plots
Limited production
Centenary Vines
Artisanal production
Small consignments maximum expression
We work on a small plot with a majority of old vines that are not very productive but have a higher quality of must. We try to ensure that our small batches (4,500 bottles per year) find their place in the hands of people who appreciate them.
We elaborate our txakoli with meticulousness, with love to a way of understanding it because, after more than 100 years, we want to continue respecting that commitment of our ancestors. Offering the txakoli that they would give birth to today.
Philosophy
Respect for the idiosyncrasy of this marine territory and its wine culture.
01. Manual harvesting
Autumn is harvest time. Doing it in an artisanal way by palpating each bunch is exciting. The bunches are placed in small boxes, manually selecting the grapes with the highest quality. And we take them, without delay, to the nearby winery preserving their perfect condition before being pressed.
02. Cold Maceration
Prior to malolactic fermentation, the best lots rest for 24 hours macerated at 10º. In this way, we selectively extract the fruitiest and most aromatic tannins to obtain color, body, complexity and a certain cellaring capacity.
03. Tank Fermentation
After a gentle pressing, the txakoli undergoes malolactic fermentation in stainless steel tanks at low temperature. Our father was a pioneer in using these tanks to avoid oxidation and loss of aroma. The malic acid is naturally transformed into lactic acid, reducing the hardness and astringency of the txakoli.
04. Parenting
The aging on its own lees for 7 months is another of the peculiarities introduced by our “aita”. The whole process is controlled to provide it with the fruity aromas, salinity, acidity and optimum alcoholic level. In this phase the talent of our winemaker Fabiola Soto and our criteria when tasting and providing complexity and character to each vintage, is key.
Katalin Iturzaeta is subtle and elegant with a pleasant and intense aftertaste that invites enjoyment on any occasion.
Maite Aranzabal (Distribution)
