Katalin Iturzaeta, one of the best txakolis in the world according to the Parker Guide

The name is a tribute to great-grandmother Catalina (Katalin and even Kattalin in spelling more appropriately in Basque), who with her extraordinary courage (a lung was removed and still raised the impossible slopes of the hamlet) and entrepreneurial character knew how to inspire the resurgence winemaking of the property and the area.

This select txakoli comes from the mixture of Hondarrabi Zuri (known in the Basque-French country as Courbu Blanc) and the red version of the same variety, which of course is vinified as white and manages to make this txakoli an unusual form of blanc de noirs in the heart of the Denomination, Getaria. A second stroke of singularity is offered by the seven months of aging in contact with its lees, which achieves a spectacular texture and a significant reduction in the acidic sensation typical of the more traditional txakoli.

The balance is undoubtedly its best value, with a low alcohol content and an acidity that the remarkable and well executed breeding on lees somehow softens. The nose, very fresh, exhibits citrus and green apple aromas with a certain creaminess of white fruit (due to the lees), in addition to a marked character of herbs and sea breeze that broadens the feeling of freshness and lightness. It is in the mouth where both the aging in lees and the weight of the red grape, with its succinct but powerful appearance of red fruit, push the wine to a unique dimension where the balance of acidity and alcohol lengthen the expression and give it away a cerulean gesture (like ripe plum skin) really exceptional.