Gañeta Txakoli Rosé 2023

Approximately 20 minutes west of San Sebastian, nestled into the rolling green hills of Gipuzkoa, dramatically overlooking the Atlantic coast of northern Spain, you’ll find Gañeta. Along the way you’ll encounter the port, the people and the vines that dwell in Spain’s most tiny DO Getariako Txakolina.

Since the late 1980’s, Julian Ostolaza and Itziar have tended to 17 hectares of Hondarrabi Zuri and Hondarrabi Beltza that hang on pergolas along the Getarian coast of País Vasco. They are about as local as you can imagine, and the essence of this special region. They sustainably farm and produce the classic style of Txakolinas of the Getariako region – slightly effervescent, briny, incredibly dry and lively! Pair with green olives, Manchego cheese, garlic shrimp, Spanish jamon and more...

Txakoli wines (both the whites and rosé) are refreshingly zesty and light bodied, with a gentle sparkling effect, or as the French say, pétillance. In French “pétiller” means to sparkle, and the word is used for eyes, wit, and wine, just as in English. Generally when we refer to pétillance in wine (pronounced PE-TEE-YONCE) it means just a faint sensation of fizz on the tongue. Txakoli wines have aromas of citrus and white fruits, together with herbal notes, are followed by flavors of lemon, lime, apple, pear and sometimes pineapple, which combine with a mineral or saline edge leading to a pleasantly zesty finish. The main white varieties used to make Txakoli are Hondarrabi Beltza and Hondarribi Zuri.

Txakoli rosé wines have aromas of orange citrus, red fruits, flowers and herbal notes, apple, red pear, watermelon and strawberry flavors with a mouthwatering salinity.  This little beauty is made from 50 year old vines, dry farmed within view of the Atlantic - all of the Gañeta vineyards surround the winery. Steep hillsides of sand and chalk define the landscape, and the wines from this small town within Getaria tend to show more mineral and saline qualities than anywhere else in the region. 

Picked early for rosé in mid-September, 100% destemmed directly into the press (does not soak on skins), the unsulfured juice is fermented (native) in inox at low temperatures to retain as much natural CO2 as possible. The wine is bottled just after filtration, and no additional CO2 was added in the process. Gañeta Rosé  smells like a serrano- and watermelon-infused margarita on the nose! Salty aloe and green apple pull together the oceanic, high-acid palate. A completely crushable vintage – classic Beltza from Gañeta!!