The grapes to produce Hondarribia Txakoli “Berezia” Hiruzta were carefully selected at optimal ripeness from the small Hondarrabi Zuri vineyard and were loaded into small crates. They were then destemmed and crushed, followed by gentle pressing. A cold racking took place at 8 to 10°C, followed by the fermentation at controlled temperatures of between 16 and 18°C in stainless steel tanks. Hondarribia Txakoli “Berezia” Hiruzta was aged on the lees in tanks for four months and stirred, without aeration, once a week, adding complexity and texture to the resulting wine. Gently clarified, stabilised and filtered prior to bottling.
The 11 hectares of estate vineyard surrounds the winery itself, in the foothills of Jaizkibel Mountain. Planted in 2007, the vineyard is oriented towards the mid-day sun which protects it from the wind and the influence of the nearby Cantabrian Sea, thereby maximising the benefit of the sunshine. The vines are trellis grown, using a double Guyot training system, which is not the traditional planting method, it is used to avoid the high humidity in the area and to gain airflow. The vines are planted in soils which have a thick bedrock layer and clayish marl topsoil.
The Hiruzta Txakoli Winery project was launched by the Rekalde Family, with the aim of restoring the tradition of Txakoli production in Hondarribia. The town lends its name to the grape variety from which Txakoli is produced – the Hondarrabi Zuri. The tradition of producing this wine was lost in the 17th century, but is now being restored thanks to the Hiruzta Txakoli Winery project and involvement of resident oenologist Ana Martin, a key figure in the project. She is renowned for her professional expertise in creating outstanding white wines and Txakolis and her work has garnered countless awards.