Doniene Txakoli Blanco 2017 (Case of 6)

£126.37

Taking Txakoli to the next level of complexity this example is aged for 4 months on the lees. Textured and savoury witih floral notes and salty finish.

Situated in the coastal town of Bakio, there has been a winery on the site of Doniene Gorrondona since 1852. These days it is owned and run by four trained enologists, started by Itziar Insausti who arrived in 1994 from San Sebastian due to a Basque Government program to recover Txakoli in Bakio. Having fallen in love with the area and it’s rich history, the very old vines, the different soils and plots to develop, she and her partner Julen Frias began the winery. In 1996 viticulturalist Andoni Sarratea became involved the friends began planting vineyards and bought the building for the winery. In 2000, Itziar’s brother Egoitz also joined them in their dedication to producing authentic wines from their local varieties. The vineyards are farmed without routine spraying, yields are far lower than the regional regulations stipulate and all wines are now fermented using native yeasts from a ‘pied de cuve’. The results are a benchmark of quality for Txakoli wines.

Taking Txakoli to the next level of complexity this example is aged for 4 months on the lees. Textured and savoury witih floral notes and salty finish.

Situated in the coastal town of Bakio, there has been a winery on the site of Doniene Gorrondona since 1852. These days it is owned and run by four trained enologists, started by Itziar Insausti who arrived in 1994 from San Sebastian due to a Basque Government program to recover Txakoli in Bakio. Having fallen in love with the area and it’s rich history, the very old vines, the different soils and plots to develop, she and her partner Julen Frias began the winery. In 1996 viticulturalist Andoni Sarratea became involved the friends began planting vineyards and bought the building for the winery. In 2000, Itziar’s brother Egoitz also joined them in their dedication to producing authentic wines from their local varieties. The vineyards are farmed without routine spraying, yields are far lower than the regional regulations stipulate and all wines are now fermented using native yeasts from a ‘pied de cuve’. The results are a benchmark of quality for Txakoli wines.

Share It
Share on facebook
Share on twitter
Share on pinterest
Share on email