The Butroi txakoli winery was formed in 2012, the result of the union of 4 families, three of which had long been making their txakoli in their private wineries, Etxebarria, Sasine and Oletxes, and a viticulturist.
These families have been making txakoli traditionally for several generations. They had scarce means but based on their knowledge and tenacity they have maintained the tradition of making txakoli in Bizkaia. Fathers and mothers, grandmothers and grandfathers have been the guarantors that currently 4 families have embarked on this project. What they have received from their ancestors they want to pass on to their daughters and sons.
The wine that bears the name of the winery is a selection of all our plots and varieties, being the wine with the highest production and reference of the winery.
The BUTROI winery manages 13 hectares of its own vineyards and maintains contracts for the supply of raw materials with winegrowers.
The main white grape varieties are Hondarrabi Zuri and Hondarrabi Zuri Zerratia (Petit Courbu). They also grow the varieties Mune Mahatsa (Folle Blanche), Izkiriot (Gros Manseng), Riesling, … … As for the red variety, the majority is the Hondarrabi Beltza.
Vine plantations are located in Larrabetzu, Lezama, Zamudio and Gatika.
Viticulture techniques according to the Integrated Production standards defined by the Kalitatea Foundation of the Basque Government and the phytosanitary recommendations and notices issued by the Provincial Council of Bizkaia. With all this we intend to respect the environment of our vineyards as much as possible, focusing on a respectful management of the natural environment. The concept that we defend is that of caring for and pampering the land that we have inherited from our ancestors to transmit it in the best conditions to our descendants.
Txakoli Butroi is an aromatically subtle and complex wine, fruity at the beginning lime, medlar, apple, gives way to mineral notes and white flowers that make it a perfect wine for all kinds of fish and poultry, rice in its different preparations and both for the most traditional cuisine with sauces and spices and for fresh dishes, especially Japanese food.