TXOMIN ETXANIZ Txakoli Rosé

Txomin Etxaniz Txakoli Rosé

The txakoli from Bodega Txomin Etxaniz is registered with the Denomination of Origin Txakoli de Getari (Getariako Txakolina). This denomination of origin is limited to the historical territory of Gizpuzkoa. The production area is characterized by the influence of the sea, since 95% of the vineyards of the denomination of origin Txakoli de Getaria are less than 1 km from the sea.

VARIETIES
Hondarrabi Zuri (white) 95% and Hondarrabi Beltza (black) 5%

ELABORATION
The Txomin Etxaniz Rosado txakoli is made mainly with the indigenous variety Hondarrabi Beltza, from the vineyards that Bodega Txomin Etxaniz has in Getaria. The harvest is done manually at the beginning of October. The maceration of the destemmed grape takes place 12 hours before pressing. Fermentation at controlled temperature in stainless steel tanks and elaboration on lees until bottling.

TASTING NOTES
The Txomin Etxaniz Rosado txakoli is pale pink, bright, with fine bubbles. On the nose it offers fruity aromas and mineral notes. In the mouth it is fresh and fruity, medium acidity and light natural carbonic.

Origin Txakoli from Getaria
In Gipuzkoa the vineyard is already mentioned in the Jurisdiction granted to San Sebastián by the King of Navarra Sancho I in 1180 and by the 15th century there was its own production that at least covered half of local needs.

In 1509 a Brotherhood of Podavines was created in San Sebastián and in 1550 a royal certificate reminds us that some 400 residents depended on the cultivation of the vine. It is in 1520 when the Royal Chancellery of Valladolid issued a sentence by which the assets of the Donostia council were executed by “the three and a half pipes of chacolí” and reference is made to the term “chacolín”, which is demonstrated the production of this type of wine and its economic and social importance since the 16th century. At this time, the Txakoli produced on the Gipuzkoan coast is recognized and in turn protected against the consumption of wines from other wine-producing areas.

In the 19th century, the existing vineyard in the province practically took refuge in the coastal area of ​​Getaria and Zarautz, conserving the first 35 hectares. of vines in sheltered areas and the second 4 has. under the protection of Santa Bárbara, maintaining both a traditional form of vine cultivation and the autochthonous varieties Ondarrabi Zuri (white) and Ondarrrabi Beltza (ink), the latter to a lesser extent.

Throughout the twentieth century, the vineyard was hardly maintained in this coastal area and, it is from 1980, when, at the proposal of the local wine sector, a professionalization of the same began, leading to a renovation of the vineyards and of the producing wineries.

starting with the coastal area of ​​Getaria and Zarautz. This is how it is achieved, after a great effort by all the parties involved, the recognition and revaluation of a reviled local wine, ratifying the Denomination of Origin by means of the Order of April 6, 1990 the Regulation of the Denomination of Origin ” Chacolí de Getaria / Getariako Txakolina and its Regulatory Council. (Official State Gazette No. 110 of Tuesday, May 8, 1990)

In 2007 the geographical scope of the three initial municipalities of Aia, Getaria and Zarautz was extended to the entire province of Gipuzkoa.

The cultivation of the vine has traditionally been carried out in vineyard in order to achieve the maximum exposure of the foliar surface, assuming 80% of the registered vineyard surface. The majority variety Ondarrabi Zuri is a variety of high vegetative vigor that requires a long pruning in order to obtain a quantitative and qualitative balance of the grape. In this type of vine formation, the clusters are hanging, aerated and away from the humidity of the soil, in order to achieve optimal ripening.

The cultural practice of leaf removal at different times of the vegetative cycle in the cluster area as well as the height of the trunk with the consequent increase in old wood per vine, have a positive influence on the quality of the harvest, achieving that in the ripening season , the photosynthetic production of sugars is completed, improving their accumulation in the bunches.

The harvest is carried out mainly manually in boxes of about 20 kilos, the distance between the vineyards and the registered wineries being very small, which means that the grapes arrive at them in perfect condition and, without suffering alterations before their pressing and subsequent processing.

All the owners of manufacturing and bottling wineries registered in the Getariako Txakolina Designation of Origin are, in turn, the majority of the vineyard owners, carrying out the entire production chain from the production of grapes in the vineyard until the Txakoli reaches the bottled and labeled market. .

Traditionally, it has been made on the lees themselves with temperature control throughout the process, conserving part of the natural CO2 produced by fermentation. All this makes up a very characteristic and different wine-txakoli.