Its viticulture intertwines sustainability and biodynamics. On the one hand, pruning is carried out respectfully and following the lunar calendar. Being a relatively young vine, they prune during the waxing moon, enhancing its growth, offering resistance to pests and diseases, and increasing the amount of sap. They take advantage of the remains of pomace generated in the harvest, being incorporated into the vineyard and later the healthy shoots generated in the pruning. They do not use fertilizers or pesticides.
They work with ozone to prevent and attack diseases. 80% of the work in the vineyard is done by hand: winter pruning, green pruning, clearing, pruning, leaf stripping, harvest. They do not use irrigation, their agriculture is dry. They seek to carry out good practices, trying to take advantage of all the means that biodiversity offers them because they believe that it is the best way to obtain quality grapes.
In the winery, the racking is carried out on the new moon and the batonnage with more incidence on the full moon. The winery is designed to work by gravity, both during harvesting and racking, thus avoiding the use of pumps and energy expenditure
Txakoli LURRETIK is made with Hondarrabi Zuri grapes in our own vineyards, handpicked in 10kg boxes from trellised vineyards. First selection of grapes in the field. 5 days of pre-fermentative maceration at 5oC. Alcoholic fermentation at 12.5oC in a 5,000L vat and in a stainless steel tank. Periodical batonnages.
The Txakoli LURRETIK is pale green in color, with golden sparkles. On the nose it offers aromas of citrus and white fruit, mineral and saline touches. Sharp and fresh mouth, well integrated acidity.