The Aromas del Sur Bat Gara is sourced from own vineyards worked with minimal interventions and reasoned viticulture. The plots are located at 340 and 400 meters above sea level, in Lezama within the Ayala Valley and with clayey-limestone and clayey soil with sandstone. Harvest in the second half of October, 100% manual in 15 kg crates. Processing: Low yield vertical pressing (60% max.). Spontaneous fermentation with indigenous yeasts in 300l cherry barrels with permanence on the yeasts for 10 months creating a controlled oxidation.
Created in 2012, a Priest, a restauranteur and a rancher (not the start of a joke…) wanted unique wines that represented the altitude of their vineyards, and to obtain the maximum potential of the varieties with which they work: Hondarribi Zuri and Hondarribi Zuri Zerratia and small amount of Riesling. With reduced yields per hectare, half that allowed for the DO, minimal intervention, and fermentation with indigenous yeasts, they are achieving great things. These wines are pure, punchy and interesting, representing a new story of Txakoli.