The vines that are made into Txakoli (chah-koh-lee) wine grow like little trees among the rolling hills that flow into the moody Atlantic ocean of Northeastern Spain. For generations, the Ameztoi (ah-mess-TOY) family has made their wine around the fishing town of Getaria, near San Sebastian. Just as this Basque country has had its own culture for many centuries, it has its native grapes like Hondarrabi Zuri and Hondarrabi Beltza that make distinctive, authentically regional wines. The main lineup of Ameztoi family Txakoli (white, rose, and red) all share in common a very light body with refreshing acidity & natural spritz left over from fermentation.
These are wines that inspire us to get out there and enjoy the day as it passes into night...as they say in Basque country, "Aurrera Txalupa!" (onward, the boat!).
Ameztoi is one of the top producers of Getariako Txakolina. From the vineyards one can see the town of St. Sebastian and understand the influence of the Atlantic Ocean on local viticulture. The Stimatum, meaning esteemed, is Ameztoi's red txakoli, made from 100% Hondarribi Beltza. Fermentation with indigenous yeast occurs in stainless steel with skin contact for 20 days. Bottled with residual carbonation.
They managed to bottle Summer evenings in Basque country. A gentle spritz, a touch more body, flavors of raspberry & candied strawberry, a slight crushed rock minerality with hints of iron, and gentle tannins; a refreshing wine to chill well and pair seared tuna steak, carpaccio, grilled chicken liver, and grilled fig wrapped with pork belly.
Suggestion: Aim for 55-59F, or 10-15 minutes in an ice bucket.
These are wines that inspire us to get out there and enjoy the day as it passes into night...as they say in Basque country, "Aurrera Txalupa!" (onward, the boat!).
Ameztoi is one of the top producers of Getariako Txakolina. From the vineyards one can see the town of St. Sebastian and understand the influence of the Atlantic Ocean on local viticulture. The Stimatum, meaning esteemed, is Ameztoi's red txakoli, made from 100% Hondarribi Beltza. Fermentation with indigenous yeast occurs in stainless steel with skin contact for 20 days. Bottled with residual carbonation.
They managed to bottle Summer evenings in Basque country. A gentle spritz, a touch more body, flavors of raspberry & candied strawberry, a slight crushed rock minerality with hints of iron, and gentle tannins; a refreshing wine to chill well and pair seared tuna steak, carpaccio, grilled chicken liver, and grilled fig wrapped with pork belly.
Suggestion: Aim for 55-59F, or 10-15 minutes in an ice bucket.
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