Ole & Obrigado Gaintza Txakolina

Pairing Suggestions:
Gaintza’s Low Alcohol, Effervescence And Bright Acidity Make It A Wonderful Aperitif On Its Own, But It Would Be Beautiful With Shellfish, Shrimp, And Fried Seafood.
Vinification And Aging:
Temperature Controlled Fermentation In Stainless Steel, With 24 Hour Maceration. 45 Day, Slow Fermentation, With No Malolactic. Aged For 8 Months On The Lees In Stainless Steel. Bottled At 0 Degrees Of Natural Sugar. Natural Carbonation From Finished Fermentation In Bottle.
Location, Soil, Climate:
Gaintza Is Located In The Getaria Subzone Of The Spanish Basque Country, On The Cantabrian Coast. Vineyards Are Planted Between 150 And 500 Meters From The Ocean, At 75 Meters Elevation On The Bluffs Overlooking The Water. Soils Are Limestone And Clay. Fairly Constant Temperature With Little Diurnal Variation Due To Proximity To The Ocean. Warm During The Growing Season, With Average Temperature Of 61f (16c). Rainfall Is Plentiful, Averaging 13mm/month From April To October.
Tasting Notes:
Bright Green-yellow. On The Nose, High Toned Aromas Of Lemon, Quince, Green Apple And Sorrel Are Overlaid With Sea Spray And Stony Mineral Notes. On The Palate, Puckering Acidity And Effervescence Lend A Practically Gulpable Appeal, With Bright Meyer Lemon, Apple, And Green Herbs. Finishes Salty And Clean, Begging For Another Si