Ameztoi Blanco Txakolina 2025

Ameztoi is a fifth generation family owned winery in Getaria, a historic fishing village on Spain’s Basque coast. The family has been producing txakoli since the 19th century, with Ignacio Ameztoi now carrying on the tradition. In 1989, Ignacio and his father, José Antonio, established the current winery overlooking the Cantabrian Sea. Today, the estate is known for both its traditional txakoli and its pioneering work with rosé and sparkling wines, helping bring international recognition to this distinctive Basque wine region.

The family cultivates approximately 50 hectares of vineyards on steep coastal hillsides overlooking Getaria and Zarautz. The vines are trained on traditional elevated trellises, known locally as parral, which improve air circulation in the region’s humid maritime climate. Farming follows environmentally conscious practices, with vineyards planted on calcareous clay and limestone soils at elevations reaching 200 meters. The proximity to the sea and relatively cool growing conditions allow the indigenous grape varieties to develop their characteristic acidity and freshness.

The 2025 Blanco Txakolina is made entirely from hondarrabi zuri, sourced from estate vineyards with vines planted between 1918 and 1989. Grapes are harvested by hand and fermented with indigenous yeasts in temperature controlled stainless steel tanks. Toward the end of fermentation, the tanks are sealed to retain naturally occurring carbon dioxide, giving the wine its characteristic gentle spritz without artificial carbonation. The wine is subsequently held at near freezing temperatures in stainless steel until bottling, preserving its freshness and delicate effervescence. No oak is used. At approximately 11% alcohol, it represents the traditional, light and refreshing style of Getariako Txakolina.

The wine opens with aromas of green apple, lime zest, fresh herbs and a subtle coastal salinity. On the palate, lively acidity and delicate natural bubbles accompany crisp citrus and orchard fruit, finishing dry with a refreshing mineral and saline character. Its bright, energetic profile makes it particularly well suited to oysters, anchovies, grilled fish and other seafood.