{"product_id":"ameztoi-getariako-txakolina-blanco-2025","title":"Ameztoi Getariako Txakolina Blanco 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe first man to sail all the way around the world came from this village. Juan Sebastián Elcano was born in Getaria and brought Magellan's last ship home in 1522, and the fishing port he sailed from is still the town below these vines. Ameztoi's parcels climb the slopes that rise directly off the Bay of Biscay, between thirty-six and two hundred meters above the water, on calcareous clay and limestone. Everything about the viticulture here is an answer to the Atlantic: the vines are trained high on traditional trellises to keep fruit up in the moving air, because this is one of the dampest places in Spain that anyone has ever seriously tried to grow wine. The whole Getariako Txakolina denomination amounts to only about 479 hectares of registered vineyard, roughly eighty-five percent of it Hondarrabi Zuri.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne hundred percent Hondarrabi Zuri, from estate vines planted between 1918 and 1989. Hand-harvested, then fermented on indigenous yeasts — the house has spent years selecting its own strains from its own vineyards — in refrigerated stainless steel. Near the end of alcoholic fermentation the tanks are sealed so the carbon dioxide the wine has made for itself stays dissolved in it, and the wine is then held close to freezing until bottling. That is the whole trick behind the signature prickle: it is fermentation gas, not injected gas, and Ameztoi has never used force carbonation. Eleven percent alcohol. Green apple and lemon peel, a scrape of sea salt, and a finish that is more mineral than fruit. The denomination presented the 2025 harvest — its thirty-sixth — as a fruity vintage with balanced acidity, arriving at around eleven degrees across the region's thirty-one wineries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFive generations of the Ameztoi family have farmed these slopes above Getaria. They own around forty hectares and rent another ten, growing both indigenous Basque varieties: Hondarrabi Zuri, the white, and Hondarrabi Beltza, the red. Total production runs to roughly 450,000 bottles a year, and the wines are kept in hermetically sealed stainless tanks at seven degrees Celsius year-round so that the spritz survives the wait. Farming is listed by the importer as ecologic. The United States is the family's largest export market by some distance, which is partly the doing of their Rubentis rosé — equal parts Zuri and Beltza, blended before fermentation — the bottle that taught a generation of American drinkers what txakoli was and why it should be poured from a height.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBoquerones or good tinned anchovies on bread, where the salinity in the wine reads as seasoning rather than contrast. A gilda — olive, guindilla, anchovy on a pick — because the spritz and acid reset the palate after all that brine and chile. Whole turbot grilled over coals the way Getaria's waterfront asadores do it, since eleven percent alcohol and a fine mousse will not bury a delicate fish. And a plate of fried calamari, where the carbonation cuts fry oil the way a squeeze of lemon does, only more thoroughly. Pour it high, drink it cold, and buy two: this is the bottle that disappears before anyone thought to save it.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":51313525424351,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9030262.jpg?v=1788538495","url":"https:\/\/denverwinemerchant.com\/products\/ameztoi-getariako-txakolina-blanco-2025","provider":"Denver Wine Merchant","version":"1.0","type":"link"}