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Ameztoi Getariako Txakolina 2010

Other White Blends from Spain
    10.5% ABV
    • W&S91
    • W&S90
    • RP90
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    10.5% ABV

    Winemaker Notes

    The Ameztoi family has been making txakolina in Getaria for seven generations, utilizing the indigenous Hondarribi Zuri and Hondarribi Beltza grapes to craft a light, crisp wine bottled with residual carbon to give it its signature natural spritz. This spritz makes Ameztoi Txakolina an ideal wine to pair with seafood or the local favorite: tapas. The wine exhibits bright briny sea salt combined with limey fruits. Fresh and eminently quaffable.

    90% Hondarribi Zuri and 10% Hondarribi Beltza

    Critical Acclaim

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    Ameztoi

    Ameztoi

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    Ameztoi, Spain
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    Ameztoi Txakolina is one of the top producers of Getariako Txakolina. The winery owns 20 hectares of vines in the best location. From the vineyards one can see the town of San Sebastian and understand the influence of the Atlantic Ocean on this vineyard site.

    Ignacio Ameztoi is the seventh generation to carry on the tradition of making Txakolina in the province of Getaria. Made from the indigenous grape variety of Hondarribi Zurri and its red companion Hondarribi Beltza, the wine is fermented in stainless steel and bottled with residual carbonic that gives the wine its natural spritz.

    Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

    Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

    Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

    Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    TEDSP91010_2010 Item# 112409