Txakoli Garate

The tradition of making txakoli in our family goes back four generations, beginning with humble production for family use and passing pilgrims crossing the Garate pass.

The journey toward professional winemaking began with Josu Egoitz Zubiaur, who left behind his career as a trained chef to follow his roots and dedicate himself entirely to the vineyard. Today, in a small winery nestled among our own vineyards, we craft txakoli and vermouth with the same respect and passion that guided our ancestors.

Our 4 hectares of vineyards are cultivated mainly with Hondarrabi Zuri, along with Hondarrabi Zuri Zerratia and Riesling, all farmed using organic practices. We avoid chemical treatments to protect both the vines and the soil. The grape handling is almost entirely manual, allowing us to give the utmost care to the fruit and ensure a wine of exceptional quality.

Our wines are rooted in tradition and shaped by nature. We focus primarily on Hondarrabi Zuri, complemented by Hondarrabi Zuri Zerratia and Riesling, to produce txakolis that are fresh, vibrant, and full of character.

Though equipped with modern winemaking tools, our process remains true to traditional methods, honoring the craftsmanship passed down through generations.

Every bottle of txakoli and vermouth we produce is a true reflection of our land, our heritage, and our commitment to sustainable viticulture. It’s wine made with heart, patience, and a deep respect for what came before—and what’s still to come.