Antxiola Brut 2020

Bodegas Zudugarai was founded in 1989, the same year that the DO of Getaria Txakolina was established. The Errasti family, with over 40 years of experience, has been growing grapes and making wine from their vineyards, working with the native Basque varieties of Hondarrabi Zuri and Hondarrabi Beltza. The vineyards are located about 5 km from the Bay of Biscay, nestled among rolling hills at 90 meters above sea level. The sunniest and windiest slopes are planted with vines, allowing the grapes to ripen while remaining dry, helping avoid fungal and rot issues. All vineyard work is done by hand. Txakoli, traditionally a centuries-old Basque wine, has only recently gained broader recognition, thanks to San Sebastián’s renowned food culture, which boasts the highest concentration of Michelin-starred restaurants in the world. It is the Basque answer to Vinho Verde, bottled early while still completing the final stages of fermentation, giving it a natural effervescence. This effervescence is traditionally poured from a height to release the large bubbles, but if poured like a regular wine, it maintains a subtle spritz, making it an ideal aperitivo. Zudugarai’s Getariako Txakolina is an excellent example of the area’s wines, perfect for pairing with local cuisine and increasingly enjoyed internationally. Made from the native Hondarrabi Zuri (white) and Hondarrabi Beltza (red), the wine reflects the unique coastal climate of Gipuzkoa, with its minerality and freshness. Quintessentially: juicy at the start, with a citrus middle and a distinctive salty finish. Winemaking Detail: Manual harvest in first week of October; keeping acidity levels high. Racked for 48 hours at low temperatures. Fermentantion carried out in closed tanks for one month; keeping the temperatures low to preserve and concetrate the aromas of Hondarrabi Zuri. Tirage carried out at the beginning of the year during Winter to ensure a colder second fermentation. Horizontal bottle ageing takes place in traditional rock cellars for 14 months. No Sulphur added. 10-15ml liqueur added after disgorging; with no additional sugar or sulphur.

Manual harvest in first week of October; keeping acidity levels high. Racked for 48 hours at low temperatures. Fermentantion carried out in closed tanks for one month; keeping the temperatures low to preserve and concetrate the aromas of Hondarrabi Zuri. Tirage carried out at the beginning of the year during Winter to ensure a colder second fermentation. Horizontal bottle ageing takes place in traditional rock cellars for 14 months. No Sulphur added. 10-15ml liqueur added after disgorging; with no additional sugar or sulphur.

A relatively new but definitively successful addition to Mikel's portfolio. Made in the traditional method, it has green apple, rich pear and brioche notes that you migth expect from a Champagne, but with the quintessential Basque minerality.

Crisps, Gilda, Scallops

DO Getariako Txakolina, located on the coast of the Bay of Biscay in and around the small fishing towns of Getaria and Zarautz, is perhaps the most notable Basque DO. Renowned for its iconic, spritzy, fresh and young white wine Txakoli, it is particularly loved in the nearby gastronomic mecca of San Sebastian. Here, as is customary int he region it is served with local Basque Pintxos (tapas) with fish, fried morcels and anchovies featuring regularly. It's a small Spanish region with only 17 wineries registered with the DO. The vineyards, which run right up to the sea front are protected from the cold northerly winds by the hills. With one of the highest rainfalls of all the Spanish DO's hail is a serious risk for the grapes.