The Sutsu Bat Gara is an ancestral sparkling wine from the old method of a single fermentation. It starts in the tank and ends in the bottle where it captures the CO2. After 18 months on lees, the Sutsu Bat Gara is disgorged to remove the spent yeasts and filled with the same wine. It is commercialized with crown cork to the most ancestral method.
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.