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ZUD0118WW
Zudugarai
Antxiola
2018
Getariako Txakolina
Sustainable farming
Wild yeasts
Low Sulphur

Regular price £14.95

Tax included.

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 particualrly 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 anchoives ffeaturing regluarly. It's a small Spanish region with only 17 wineries registed with the DO. The vineyards, which run right up to the sea front are potected from the cold northerly winds by the hills. With one of the higest rainfalls of all the Spanish DO's hail is a serious risk for the grapes.

The winery was founded in 1989, the same year that the DO of Getaria txakolina was founded. The Errasti family has been growing grapes and making wine from these vineyards for over 40 years working with the local varieties of Hondarrabi Zuri and Hondarrabi Beltza. The vineyards and winery are near the coast line among rolling hills at about 90 meters above sea level. The sunniest and windiest slopes are planted with vines so the grapes can ripen and remain dry and avoid fungal and rot issues. All work in the vineyards is done by hand. Fermentation takes place naturally in stainless steel tanks before the wine is bottled while young to retain some of its natural effervescence.

Tasting note: Bright; fresh; green and slightly tart nose. Gooseberries; lime and soft white flowers with a little salinity. Notable spritz on the pallet; with more green fruit; underripe melon and key lime pie. Fresh; mineral finish.
Winemaking Detail: 10-40 year old vines at a max of 90m above sea level farmed with no irrigation. Humidity makes it hard to farm organically. Hand harvested. 4 hours maceration on skins. Fermentation with wild yeasts in SST for 15 days. Undergoes malolactic fermentation. Cold stabilized and filtered. Less than 10 mg/l of sulphur added.
Features Lime Gooseberries Saline Mineral Spritzy

Features Fresh, Gooseberries, Lime, Mineral, Saline, Spritzy,
Tasting note Bright, fresh, green and slightly tart nose. Gooseberries, lime and soft white flowers with a little salinity. Notable spritz on the pallet, with more green fruit, underripe melon and key lime pie. Fresh, mineral finish.
Drink with
Cuttlefish, Fritto misto, Idiazabal cheese,

Wine details

Country Spain
Region Getariako Txakolina
Producer Zudugarai
Wine Name Antxiola
Style White
Vintage 2018
Main Grape Hondarrabi Zuri
Other Grapes
Size 6 x 75cl
Closure Cork
A.B.V. 11%
Production 130000
Aging Stainless steel
Soil Clay
Time to drink Now - 2021
Winemaking Detail 10-40 year old vines at a max of 90m above sea level farmed with no irrigation. Humidity makes it hard to farm organically. Hand harvested. 4 hours maceration on skins. Fermentation with wild yeasts in SST for 15 days. Undergoes malolactic fermentation. Cold stabilized and filtered. Less than 10 mg/l of sulphur added.

ZUD0118WW
Zudugarai
Antxiola
2018
Getariako Txakolina
Sustainable farming
Wild yeasts
Low Sulphur

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 particualrly 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 anchoives ffeaturing regluarly. It's a small Spanish region with only 17 wineries registed with the DO. The vineyards, which run right up to the sea front are potected from the cold northerly winds by the hills. With one of the higest rainfalls of all the Spanish DO's hail is a serious risk for the grapes.

The winery was founded in 1989, the same year that the DO of Getaria txakolina was founded. The Errasti family has been growing grapes and making wine from these vineyards for over 40 years working with the local varieties of Hondarrabi Zuri and Hondarrabi Beltza. The vineyards and winery are near the coast line among rolling hills at about 90 meters above sea level. The sunniest and windiest slopes are planted with vines so the grapes can ripen and remain dry and avoid fungal and rot issues. All work in the vineyards is done by hand. Fermentation takes place naturally in stainless steel tanks before the wine is bottled while young to retain some of its natural effervescence.

Tasting note: Bright; fresh; green and slightly tart nose. Gooseberries; lime and soft white flowers with a little salinity. Notable spritz on the pallet; with more green fruit; underripe melon and key lime pie. Fresh; mineral finish.
Winemaking Detail: 10-40 year old vines at a max of 90m above sea level farmed with no irrigation. Humidity makes it hard to farm organically. Hand harvested. 4 hours maceration on skins. Fermentation with wild yeasts in SST for 15 days. Undergoes malolactic fermentation. Cold stabilized and filtered. Less than 10 mg/l of sulphur added.
Features Lime Gooseberries Saline Mineral Spritzy

Features Fresh, Gooseberries, Lime, Mineral, Saline, Spritzy,
Tasting note Bright, fresh, green and slightly tart nose. Gooseberries, lime and soft white flowers with a little salinity. Notable spritz on the pallet, with more green fruit, underripe melon and key lime pie. Fresh, mineral finish.
Drink with
Cuttlefish, Fritto misto, Idiazabal cheese,

Wine details

Country Spain
Region Getariako Txakolina
Producer Zudugarai
Wine Name Antxiola
Style White
Vintage 2018
Main Grape Hondarrabi Zuri
Other Grapes
Size 6 x 75cl
Closure Cork
A.B.V. 11%
Production 130000
Aging Stainless steel
Soil Clay
Time to drink Now - 2021
Winemaking Detail 10-40 year old vines at a max of 90m above sea level farmed with no irrigation. Humidity makes it hard to farm organically. Hand harvested. 4 hours maceration on skins. Fermentation with wild yeasts in SST for 15 days. Undergoes malolactic fermentation. Cold stabilized and filtered. Less than 10 mg/l of sulphur added.