Txomin Etxaniz Txakolina, Getariako Txakolina, Pais Vasco, Spain 2025
The Txueka-Etxaniz family has been growing vines in Getaria since at least 1649, when an ancestor pledged the family vineyard as collateral for a loan — one of the oldest documented references to txakoli production in the Basque Country. The family led the effort to establish Getariako Txakolina as a Denominación de Origen in 1989 and remains its benchmark producer. From the hillside above the Cantabrian Sea, Txomin Etxaniz produces roughly 600,000 bottles annually, setting the standard for the appellation's coastal, mineral-driven style.
- WINEMAKER:
- FARMING: Estate vineyards. Conventionally farmed.
- VARIETY: Hondarrabi Zuri (approximately 90%), Hondarrabi Beltza (approximately 10%)
- TERROIR: Getaria, Gipuzkoa, Basque Country. Estate vineyards — including the historic Ametz Mendi parcel — planted between 1915 and 2000 on hillside sites along the Cantabrian coast, west of San Sebastián. Sandy, chalky loam soils. Pergola training on gentler slopes; trellised on steeper terrain. Moderate Atlantic climate with up to 70 inches of annual rainfall. Vine age up to 110 years.
- VINIFICATION: Hand-harvested into 20kg crates. Pneumatic pressing in an inert atmosphere. Temperature-controlled fermentation in stainless steel.
- AGING: Aged on lees until bottling. Bottled with slight natural effervescence.
- TASTING NOTES: Luminous yellow-green. Fresh citrus and green apple on the nose with a saline mineral edge. On the palate, lively and precise, with lime, tangerine zest, and white pepper, lifted by a natural spritz and razor-sharp acidity. Salty finish.
- FOOD PAIRINGS: Oysters, anchovies, grilled prawns, white tuna, clams, light seafood tapas.
Txomin Etxaniz Txakolina, Getariako Txakolina, Pais Vasco, Spain 2025
The Txueka-Etxaniz family has been growing vines in Getaria since at least 1649, when an ancestor pledged the family vineyard as collateral for a loan — one of the oldest documented references to txakoli production in the Basque Country. The family led the effort to establish Getariako Txakolina as a Denominación de Origen in 1989 and remains its benchmark producer. From the hillside above the Cantabrian Sea, Txomin Etxaniz produces roughly 600,000 bottles annually, setting the standard for the appellation's coastal, mineral-driven style.
- WINEMAKER:
- FARMING: Estate vineyards. Conventionally farmed.
- VARIETY: Hondarrabi Zuri (approximately 90%), Hondarrabi Beltza (approximately 10%)
- TERROIR: Getaria, Gipuzkoa, Basque Country. Estate vineyards — including the historic Ametz Mendi parcel — planted between 1915 and 2000 on hillside sites along the Cantabrian coast, west of San Sebastián. Sandy, chalky loam soils. Pergola training on gentler slopes; trellised on steeper terrain. Moderate Atlantic climate with up to 70 inches of annual rainfall. Vine age up to 110 years.
- VINIFICATION: Hand-harvested into 20kg crates. Pneumatic pressing in an inert atmosphere. Temperature-controlled fermentation in stainless steel.
- AGING: Aged on lees until bottling. Bottled with slight natural effervescence.
- TASTING NOTES: Luminous yellow-green. Fresh citrus and green apple on the nose with a saline mineral edge. On the palate, lively and precise, with lime, tangerine zest, and white pepper, lifted by a natural spritz and razor-sharp acidity. Salty finish.
- FOOD PAIRINGS: Oysters, anchovies, grilled prawns, white tuna, clams, light seafood tapas.