BODEGAS ITSAS MENDI

Founded in 1990 by Garikoitz Rios, an environmental agriculturalist, his vision was to preserve the history and viticulture of Hondarrabi Zuri within the Urdaibai Biosphere Reserve.

Situated in the area where mountains slopes (Mendi) meet the Cantabrian Sea (Itsas) are 40ha of vineyards across 18 unique plots. Their state of the art, environmentally friendly winery in Gernika reflects the importance of their position within the Reserve and their respect for the surrounding environment, all of their vineyards carry an Integrated Production Certification. Additionally, they have ECO certified vineyards and work with biodynamics in specific sites. The vineyards provide distinct geographical and microclimate diversity, enabling them to create the different Txakolis, each with their own unique qualities.

The thriving appellation of Bizkaiko Txakolina, created in 1994, is much smaller in area then the often seen Getariako Txakolina DO, within the Bizkaiko DO is the subzone of the Urdaibai Biosphere . The vineyards yield fresh, fully ripe grapes, creating wines of great character, this wine is a blend of Hondarrabi Zuri and Hondarrabi Zuri Zerratie. Having both the influence of the Atlantic and the warmth of protected microclimates the wine is fresh, approachable and full of nuances from the diversity of the vineyards and their clay and limestone soils. Fermentation and elevage are in stainless steel for 4 months before bottling.

‘7’, the magical number of wisdom and perfection, is the result of many years work, watching and learning from the vines. It is a blend of 9 subplots picked at two different times, 3 plots in the first week of maturation and 4 plots in the second week of maturation. Created in 2003 with two objectives: create a Txakoli with more body and structure by ageing it for longer, and create a wine to accompany the gastronomy of the Basque County. The wine is a blend of Hondarrabi Zuri Zerratie (Petit Corbu), Hondarrabi Zuri (Gros Corbu), Lore Makala (Riesling) and Izkiriot Handia (Gros Mangseng). Fermented and matured in stainless steel tanks on the lees for 9 months. The Paradisuak Peruri ‘Leioa’ represents the soul of a small vineyard within a natural ecosystem. Hondarrabi Zuri is picked in the first week of full maturation, fermentation occurs in 17hl concrete eggs and aged for 15 months on its fine lees. The Bat Berri is 100% Hondarrabi Zuri from two plots (Gernika and Mungia), it undergoes carbonic maceration with whole bunches for 15 days and spontaneous fermentation in a truncated, cone shaped stainless steel tank. This is an homage to the ancient ways of Txakoli production.

https://bodegasitsasmendi.com/en/