Method: Hand-harvested. Native yeast fermentation in stainless steel. Fermentation is allowed to build pressure leaving a natural spritz. Aged 6 months on the lees, bottled unfiltered.
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Description
Description
60% HONDARRABI ZURI + 40% HONDARRABI BELTZA
100% estate-grown
Method: Hand-harvested. Native yeast fermentation in stainless steel. Fermentation is allowed to build pressure leaving a natural spritz. Aged 6 months on the lees, bottled unfiltered.
