The pink sibling of Ameztoi’s flagship white, this vibrant rosé is made from a mix of red and white indigenous grapes and is bottled with a little residual carbonation to give it a light spritz.
Vinification The grapes are combined for destemming; the white and red grapes are worked together, not separately. Fermentation with indigenous yeast occurs in stainless steel at 15° C for 20 days. Bottled with residual carbonation.
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Just five minutes down the coast from San Sebastian, Ameztoi's Basque Country vineyards overlook the Atlantic Ocean. With 20 hectares of vines in the best location, the Ameztoi family has been making some of the best txakolina in Getaria for seven generations.