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Selection of the best grapes and pressing in whole bunches to obtain a purer and creamier must. Spontaneous fermentation with indigenous yeasts, without filtering or clarifying. The wine spends ten months in contact with the fine lees, using the bâtonnage technique. The controlled oxidation of the tank and the oversaturation of lees give it a special, different and unique character in the Bizkaiko Txakolina DO.