Txakoli Ameztoi

Cantina e Vini

The grape harvest begins between the end of summer and the beginning of fall. It is done by hand and only the bunches that fulfil the strictest quality requirements will be collected. The grapes must be picked at the point of optimum ripeness so that the txakoli obtains the balance between acidity and sugars; characteristics which together with the sea breeze give it its unique flavour. The bunches are quickly taken to the winery. The must is extracted and fermented in barrels for twelve to fifteen days. An exhaustive control of density and temperature is necessary for its correct development. Ameztoi owns high level facilities in order to make our txakoli in the best conditions.