Created in 2012, a Priest, a restauranteur and a rancher (not a joke) wanted unique wines that represented the altitude of their vineyards and to obtain the maximum potential of the varieties with which they work: Hondarribi Zuri and Hondarribi Zuri Zerratia 95% and 5% Riesling. With reduced yields per hectare, half that allowed for the DO, minimal intervention, and fermentation with indigenous yeasts.
Bat Gara Sutsu 2018
Bright yellow color. On nose, the first memory is of pastries, followed by hay and ripe pears. When it is opened, white flowers appear, dry walnuts… all in harmony.
In mouth, silky entrance with a fine bubble, fresh and elegant. Saline notes, peach and a background of hay and nuts.
Ancestral sparkling wine from the old method of a single fermentation. It starts in the tank and ends in the bottle where it captures the CO2. After 18 months on lees, it is disgorged to remove the spent yeasts and filled with the same wine. It is commercialized with crown cork to the most ancestral method.