Bodega Agerre Txakoli

Owned by the Ostolaza family, Bodega Agerre comprises 15 hectares of vineyards planted on hillsides overlooking the medieval fishing village of Getaria and the Bay of Biscay, just a few miles from San Sebastián. Emilio Agerre is the family’s third generation winemaker making traditional-style Txakoli, from the Hondarrabi Zuri grape variety.

The bodega's 20 to 30-year-old vines are planted in east-facing vineyards, maximising their sun exposure and protecting them from westerly winds. This proximity to the Atlantic means the climate is humid, mild and wet. As a result, the vines are trained to be nearly two metres high for the best possible ventilation, while steep slopes and sandy soils, rich in organic matter, allow for excellent drainage.

Bodega Agerre’s Txakoli is made from 100% Hondarrabi Zuri, fermented with indigenous yeasts in stainless steel tanks. This naturally low-alcohol, dry wine displays classic green apple and fresh lemon notes with a vibrant, sea-salty spritz.

Hondarrabi Zuri,

The 20 to 30-year-old vines are planted on soils comprised of clay, sand and limestone within east-facing vineyards that help to maximise their exposure to the sun and to protect them from westerly winds. The proximity to the Atlantic means that the climate here is humid, mild and wet. As such, the vines are trained to a height of nearly two metres to provide the best possible ventilation, while the steep slopes and sandy soils, rich in organic matter, allow for excellent drainage.

Agerre’s Txakoli is made from 100% whole bunch pressed Hondarrabi Zuri. On arrival to the winery, the grapes were pressed at low pressure. The free run juice was fermented on lees in stainless-steel drums at controlled temperatures of 8-9°C.

Pale lemon in colour, this crisp wine displays classic green apple and aromatic lemon notes. On the palate, it has mouth-watering acidity with an aromatic and fresh finish.

If you aren't drinking this with sea food you are doing it wrong.