Aizpurua Txakoli

Hand harvested at optimal ripeness, selecting only the healthiest clusters. Grapes are destemmed and gently pressed producing a clean, aromatic must. Fermentation takes place in temperature-controlled stainless steel tanks (14–16°C) with native yeasts to preserve the varietal character and primary aromas. After fermentation, the wine remains on the fine lees for several weeks with light bâtonnage to add volume and complexity.