About Bodegas Ameztoi, Txacoli de Getaria
Citrus and ginger, a touch of blossom, a saline edge, and that signature little spritz that gives a lovely prickle on the tongue. Clean, zingy, and ridiculously moreish, this is one I reach for on a warm June evening. It's brilliant with seafood, pork or paella.
This is Txacoli, my favourite Basque secret. It's made from the Hondarrabi Zuri grape, grown on steep, high-trellised terraces above the Bay of Biscay, and the bodega barely intervenes, letting cover crops and good insects do the work instead of sprays. The slight fizz comes from stopping fermentation early, trapping a little carbon dioxide before bottling. In the Basque pintxo bars they pour it from height into tall tumblers to knock some of that fizz out, though I'd just decant it at home. It's one of those wines that, once you try it, you get why we love it so much.
