Gaintza Txakolina Rose 2019
Bright salmon-pink. On the nose, aromas of lemon, raspberry, and strawberry with a whiff of salt. On the palate, mouthwateringly bright and effervescent. Snappy with gulpable appeal, with fraises de bois, bright raspberry and mineral flavors. Finishes salty and clean, begging for another sip.
Gaintza Rose’s low alcohol, effervescence and bright acidity make it a wonderful aperitif on its own, but it would be beautiful with shellfish, shrimp, and fried seafood.
Blend: 60% Hondarrabi Beltza, 40% Hondarrabi Zuri
Critical AcclaimAll Vintages
The vineyards and cellar are looked after by a small family team. They plant and care for the vines, harvest the grapes, and make and sell the wine. Gaintza has grown throughout the generations and we have hired qualified staff to ensure our business evolves. The txakoli we produce together year after year has created a special bond between all of us. Gaintza has a long and proud history.
Four generations of the Lazkano family have prepared, produced and distributed txakoli. The family's great-grandfather José Antonio already made txakoli—for family consumption and sale in neighbouring villages—from our vines in the Golindo country house. From 1923 when the Gaintza cellar was set up through to the latest extension in 2012, we have undergone constant transformation with an eye to the future.
On the southern edge of the rocky Bay of Biscay in northern Spain, this is Basque country and home to the refreshing and slightly effervescent (usually) white wine, Txakoli. Three subregions compose the larger one: Getariako Txakolina, Bizkaiko Txakolina and Arabako Txakolina. While Hondarribi Zuri and Hondarrabi Beltza are the main grape varieties, other French varieties are scattered throughout the region.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.