Txakoli MUNETABERRI

Description

Txakoli Munetaberri

The history of Txakoli Munetaberri is the story of the recovery of the origin of a family and its memories, a tribute to grandparents.
The Caserio Muneta, on the slopes of Mount Arraiz, is the original house of the ancestors of the current owners.
Its recovery, rehabilitation and transformation into a txakoli winery dates back to the first years of this century. A farm very close to the city of Bilbao, which makes it one of the few existing urban vineyards in the world. And Munetaberri is located just 20 minutes from the Guggenheim Museum.
The environment offers that interesting contrast between the vibrant life of the capital of design and the architecture and peace that our vineyards offer. A singularity that marks the origin and journey of our brand, always linked to the capital of Biscay.
The availability of excellent soil, with a good orientation, and the commitment to the native Hondarribi Zuri variety, were the ingredients of a project that has turned Munetaberri Txakolina into the Txakoli of Bilbao. A condition that is attested to by the label itself and the corporate image in which the bridge and the Church of San Antón appear.

Soil

The slopes of Mount Arraiz, with its 361 meters above sea level, host the different vineyard plots.
Located south of Bilbao, its limestone and iron composition provide our wine with characteristics typical of a generous soil that allows us to extract the maximum oenological potential from the different varieties planted.

Grapes

From the beginning of the project they opted for the native Hondarribi Zuri variety. A grape perfectly adapted to the climate and soil, with its own personality and great oenological potential.
In recent years, and within the regulations of the Regulatory Council, they have planted other varieties such as Hondarribi Zuri Zerratia, Hondarribi Beltza and Riesling.

Elaboration

The grape is subjected to a long pre-fermentation maceration in order to extract all the potential of a grape that appears extraordinarily ripe and in exceptional health condition.
The pressing is carried out using low pressures and the must, after being cleaned by racking, is fermented at 14ºC for 20-22 days.
Once the fermentation is complete, the txakoli is subjected to different racking in order to clean it naturally, after which it is clarified and stabilized in the cold. After a month of resting in the winery, the txakoli is filtered and bottled in an inert atmosphere.

Tasting notes

The Txakoli Munetaberri is pale golden yellow with greenish and silver highlights. Clean in the glass, agile and bright.
Frank aroma, with good intensity, ripe white fruits, citrus and a floral background. In the mouth it is broad, lively, fruity, balanced, persistent with a silky and slightly saline finish, leaving the mouth with a pleasant and fresh flavor.