Grapes: 50% Verdelho, 25% Sauvignon Blanc, 25% Semillon from Columbia Valley
Total Production: 80 cases
Cellar: After pressing the grapes for City Pop (see above), the leftover skins were rehydrated with water, which brings out any sugars left in the pomace. The rehydrated pomace is pressed again for a second time and treated just like a pet-nat. The juice is bottled at about zero Brix. Fermentation finishes in the bottle.
Made from the mixture of Hondarrabi zuri and beltza, it eboca the ancestral ruby- colored Txakoli that was made on the shores of the Cantabrian Sea. A fresh and casual...