BODEGA AGERRE, TXAKOLI
The Agerre family’s 15 hectares of vineyards are planted on hillsides overlooking the medieval fishing village of Getaria and the Bay of Biscay, just a few miles from Spain’s gastronomic capital, San Sebastián. Emilio Agerre is the third generation of his family to make traditional-style Txakoli from the Hondarrabi Zuri grape variety.
The 20 to 30-year-old vines are planted on soil comprised of clay, sand and limestone within east-facing vineyards which help to maximise their exposure to the sun and to protect them from westerly winds. The proximity to the Atlantic means that the climate here is humid, mild and wet. As such, the vines are trained to a height of nearly two metres to provide the best possible ventilation, while the steep slopes and sandy soils, rich in organic matter, allow for excellent drainage.
Agerre’s Txakoli is made from 100% whole bunch pressed Hondarrabi Zuri. The free-run juice is fermented at cool temperatures with indigenous yeasts in stainless steel tanks for 18-20 days. Following fermentation, the wine spends six weeks on its lees in order to add textural complexity.
Pale lemon in colour, this crisp and dry wine displays classic green apple and fresh lemon notes. On the palate, vibrant acidity and a sea-salty spritz carry the bright flavours onto the fresh finish.
Great with seafood dishes or as an aperitif
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