Uriondo Bizkaiko Txakolina, Basque Country, Spain 2024
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Uriondo Bizkaiko Txakolina, Basque Country, Spain 2024
Uriondo is a tiny, family-run winery founded in 1987 by Roberto Ibarretxe in Zaratamo, just outside Bilbao. A pioneer in reviving the region’s winemaking traditions, Roberto planted vines on his family’s dairy farm, and his winery—named for his neighborhood—now stands as the oldest in the Bizkaiko Txakolina DO. The estate remains committed to traditional, hands-on viticulture and indigenous varieties.
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WINEMAKER: Roberto Ibarretxe (now co-led with Isabel Viñas)
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FARMING: Practicing organic; minimal intervention in vineyards (no fertilizers or chemical inputs); vegan-friendly
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VARIETY: Field blend: approximately 60% Hondarrabi Zuri, 19% Mune Mahatsa, 11% Hondarrabi Zuri Zerratia, 10% Txori Mahatsa
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TERROIR: Single 2.5-hectare vineyard in Zaratamo (elevation 175 m, southeast-facing slopes) with clay, sand, and calcareous marl soils—cooled by Atlantic influence and rich in natural nutrients
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VINIFICATION: Hand-harvested, brief two-hour skin maceration, destemmed, and fermented with native yeasts in stainless steel at 12–16 °C; cold stabilized and bottled still, with no carbonic gas—following local tradition
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AGING: Rested post-fermentation before bottling as a still Txakolina with pure expression preserved
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TASTING NOTES: Lightly aromatic and refreshing, with citrus notes of green apple, lime, and Meyer lemon; bright acidity balanced by stony minerality and subtle texture—striking in its transparency and energy
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FOOD PAIRINGS: Ideal with oysters, mussels, salt cod fritters, seafood salads, or crisp snacks from the sea
Uriondo Bizkaiko Txakolina, Basque Country, Spain 2024
Uriondo is a tiny, family-run winery founded in 1987 by Roberto Ibarretxe in Zaratamo, just outside Bilbao. A pioneer in reviving the region’s winemaking traditions, Roberto planted vines on his family’s dairy farm, and his winery—named for his neighborhood—now stands as the oldest in the Bizkaiko Txakolina DO. The estate remains committed to traditional, hands-on viticulture and indigenous varieties.
-
WINEMAKER: Roberto Ibarretxe (now co-led with Isabel Viñas)
-
FARMING: Practicing organic; minimal intervention in vineyards (no fertilizers or chemical inputs); vegan-friendly
-
VARIETY: Field blend: approximately 60% Hondarrabi Zuri, 19% Mune Mahatsa, 11% Hondarrabi Zuri Zerratia, 10% Txori Mahatsa
-
TERROIR: Single 2.5-hectare vineyard in Zaratamo (elevation 175 m, southeast-facing slopes) with clay, sand, and calcareous marl soils—cooled by Atlantic influence and rich in natural nutrients
-
VINIFICATION: Hand-harvested, brief two-hour skin maceration, destemmed, and fermented with native yeasts in stainless steel at 12–16 °C; cold stabilized and bottled still, with no carbonic gas—following local tradition
-
AGING: Rested post-fermentation before bottling as a still Txakolina with pure expression preserved
-
TASTING NOTES: Lightly aromatic and refreshing, with citrus notes of green apple, lime, and Meyer lemon; bright acidity balanced by stony minerality and subtle texture—striking in its transparency and energy
-
FOOD PAIRINGS: Ideal with oysters, mussels, salt cod fritters, seafood salads, or crisp snacks from the sea