Txakoli Finca Jakue
In the winery Talai-Berri has been a pioneer in the incorporation of technical elements to the winery, in the use of the most advanced systems: pneumatic press, temperature control, self-control laboratory. At Bodega Talai-Berri, innovation has allowed us, generation after generation, to maintain our essence and improve the production processes of our predecessors.
The production capacity of the winery that was contemplated in its construction was one hundred thousand liters per year: the purpose was to sacrifice the quantity in order to achieve an estimable quality. According to the philosophy of the winery, it is very important to control and dominate the product even in its smallest details, so that, in the entire process that goes from the care of the vineyards to the final result, the human factor (pampering, care, monitoring, control) is always on the technician and he does not overshadow him. Tali Berri has all the peculiarities of a family winery. Three members of the family work there (two oenologists and a graduate in business management), as well as an agricultural technical engineer and two permanent workers for viticulture work.
It began with a modest production, 25,000 bottles, both because it was a newly established winery and because it was decided to use only vineyards that could guarantee the quality for which they had opted for. Since then, new vineyards have been planted on their own land and next to the winery and at the moment there are vineyards in full production and others in the first and second year of plantation.
The Talai-Berri txakoli is made with the two native varieties, the Hondarribi Zuri. Year after year, to produce a txakoli of these characteristics, the most traditional methods are used with the most advanced machinery. Thus, they were pioneers in the use of both the sorting table and vintage box cleaners.
Jakue is a very fruity, persistent and clean txakoli reminiscent of exotic white fruits such as lychee. It has a straw yellow color, without any oxidation tone and a very light crown of natural gas pearls from the fermentation of the must. On the palate it is fatty and unctuous, with a good balance between structure and acidity.
To obtain a txakoli of these characteristics, the most traditional methods are mixed with the most innovative. Thanks to the use of batonage *, the unctuousness that characterizes Finca Jakue txakoli is achieved.
* Batonage: It consists of periodically stirring the lees deposited at the bottom of the tank in order to have greater contact with the wine.
These vineyards are worked in a careful way that pampers both the land and the grape. Today the entire harvest of Bodega Talai-Berri is produced through the Integrated Production system, a grape production system that gives priority to methods that respect the environment, minimizing the use of phytosanitary products and reducing waste.
In the first years of the winery, new plantations began to be incorporated into vineyards that were already centenary, with the purpose of enabling new hectares of vineyard with native grapes, advanced management systems were established and new orientations were sought for plantations in places in those that had been vineyards for more than a hundred years and that, for one reason or another, had been disappearing. In Zarautz, on the sunniest slopes of Mount Talai Mendi, is the Txakoli Finca Jakue winery. The building is located on top of a hill surrounded by 12 hectares of its own vineyard produced by the Integrated Production system.