It is hard to remember a time when txakolina wasn’t the first thing on our minds upon spring arriving. Yet it hasn’t been long since producers like Uriondo began reviving this historic Basque region and reintroducing their traditional still wines. The one wine produced by the Uriondo estate comes from a single 2.5-hectare vineyard in the Bizkaiko Txakolino DO, a denominación created in 1994. By keeping the size of the operation extremely small and hands on, Uriondo is able to ensure the quality of the wine at every step of the process, from vineyard to bottling. As the oldest and smallest winery, Uriondo uses traditional techniques, harvesting grapes by hand and fermenting the wine in stainless steel after a brief, two-hour maceration; fermentation is spontaneous, with yeasts native to the Uriondo vineyard. Following the tradition of the Bizkaiko Txakolina region, Uriondo’s txakolina is a still white wine, bottled without residual carbonic gas.
Made from 71% Hondarrabi Zuri, 19% Mune Mahatsa, and 10% Txori Mahatsa, this is classic Txakolina, extremely light, fresh, green, and crisp. Citrus and passion fruit notes define the nose, and a refreshing salty minerality primes you for another sip, or another bite of whatever you are snacking on. If you want to go full Basque, serve this along a spread of classic drinking snacks—Gilda (an olive, anchovy, pickled pepper skewer), Spanish omelet served with aioli and romesco, bacon-wrapped dates with piquillo pepper sauce and salty Manchego. If you have a porrón, this is the time to use. It’ll make this already refreshing wine go down so quickly, it’s best to have two chilled.
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