Sourced from vines planted in clay soils on sunny hillsides above the Bay of Biscay, Antxiola (ahn-cho-la) Rosado is steel-fermented red Hondarrabi Beltza left to macerate on the skins for just 24 hours to extract body, flavor,... Read More
Txakolina from Basque Country is all about fun. The rosy color in this spritzy wine is from the indigenous red grape Hondarrabi Beltza (75%) mixed with white Hondarrabi Zuri for lightness, but that's really all you need to... Read More
