Variety: Hondarrabi Beltza and Hondarrabi Zuri

Julian and Maia Ulacia’s small winery near the small fishing village of Getaria makes a mere 6000 cases of wine annually. Getaria is part of the Basque region, home to one of the most exciting wine and food scenes in all of Spain It is located a stone’s throw away from the coast and the French border. The wines here go perfectly with the local seafood. Even though much of Spain is known for its warmer climate wines, the Basque region is definitively cooler. The presentation of Ulacia’s Txacoli wine is an art here; the bartenders do what’s called the “high pour,” an effort to give these light zippy wines an added effervescent and foamy mouthfeel.

The Hondarrabi Beltza grapes come from 40 to 50 year old vines. Since this is a rose completed by blending both white and red grapes together, the grapes go through unique treatments. The reds undergo a three hour maceration while the white juice is added later to ferment together. It’s bottled just three months after harvest. Hondarrabi Beltza is said to be descended from Cabernet Franc; you can taste the distinctive green pepper notes in this so often associated with that variety.