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HERNIO TXAKOLINA NATURALA
APPELLATION: D.O. Getariako
VARIETALS: 90% Hondarrabi Zuri, 10% Gros Manseng
VINEYARD: Our estate vineyards are trained in the parra system, or pergolas, creating a natural ventilation so necessary in this humid climate. They are located 1,200ft. above sea level and only 5 miles
from the coastline. The grapes are handpicked from every single plot. For Hernio, we use the areas most exposed to the sun, in order to achieve a higher degree of sugar and a more balanced acidity. Winter
pruning is done specifically to achieve higher quality and less quantity. Although these plots are managed organically, certification cannot be obtained due to its proximity to other vineyards with limited conventional treatment. Hernio recovers one of the most ancient grapes in the region that is very famous in the south of France, Gros Manseng. This aspect makes Hernio a unique wine in the txakoli denominations. Due to the necessary ripeness levels for this wine, Hernio can happen only in exceptional harvests.
VINIFICATION: Hernio is a wine with minimal intervention in the cellar. It does not have added yeasts or post-fermentation sulphites. To get more volume and work on lessening the naturally sharp acidity, Hernio rests for a minimum of 12 months in stainless steel tanks on its lees. Once bottled, it is held in the cellar for a minimum of 3 months for its final stabilization. The alcohol level is higher in Hernio than our ‘regular’ Txakolina since the grapes are riper with more natural sugar. This higher sugar level is necessary for a proper spontaneous and complete fermentation. It also assists in stabilization
of the finished wine in the absence of sulfites. The wine is bottled unfined and unfiltered with 3 g/L of residual sugar, which has already reduced to 1.2 g/L (2/23), showing that the product is still ‘alive’, natural and without added sulphites. This slight bottle fermentation provides a natural petillance (slight
fizz) to the wine.
TASTING NOTES: Yellow wine with straw notes, bright, and clear. Intense mineral and citrus aromas of the Honduarrabi Zuri mingle together with the tropicality of Gros Manseng. Having been in contact with the lees for 12 months, the palate has good volume and complexity. Balanced, round and
soft on the palate with an ever so slight carbonation, which provide further mouthfeel and texture.
RS: 1.2 g/L
Free sulphur: <10 ppm
UPC# 0 89832 92300 8