D. O. Arabako Txakolina – Txakoli de Alava
Bodegas Arzabro is a family owned handcrafted winery, established in 2007 as a winery, producing Txakolí wines from 15 acres of their own vineyards, but vine growers for 3 generations. At their vineyards the main varietal being “Hondarrabi Zuri” and the minor varietal “Izpiriotza Txikia.”
The vineyards are located in Délika village, in the high valley of the Nervión River in the Basque Country of Spain, in limestone soils and clay mixed with gravel providing good drainage. Their vines were planted at the beginning of this century.
This location is excellent for the culture of Txakolí due to its cold, wet winters, usually with a few days of snow; mild, humid springs; and fresh summers, generally relatively dry. The Atlantic climate with its continental influence provides lingering mild weather, which lasts up to the harvest season during the first half of October. High annual rainfall of approximately 40 inches is very concentrated between November and May, with average temperatures ranging from 44ºF in January to 65º in July.
To produce the Luzia de Ripa – Txakolí, two grape varieties are used: the Hondarribi Zuri (Petit Courbu) and Izpiriotta Txikia (Petit Manseng). The Hondarribi Zuri is the main variety used in all Txakoli D.O., and is characterized by a medium to high acidity graduation.
Who was Luzia de Ripa? She was a unique woman, closely linked to the existence of the region. She was a nun who lived in the 16th century. She was close to the people and was responsible for managing the vineyards attached to her religious center. She left written testimony in which she described in detail the work required and essential to the vineyards at the time, with their costs, and problems...
Luzia de Ripa is made with grapes from the vineyard Larrimbe, “my mother’s vineyard, this is a tribute to her, to women working their land.” It is the perfect name for this Txakolí, attached to women vine-growers and terroir.
The wine philosophy is based on minimal intervention in the production process. They support and practice organic viticulture and production of wine, carefully trying to reach the purest and clearest quality of the selected grapes to get a fresh and fruity Txakolí with a great bouquet in Luzia de Ripa wine.
After harvesting, all the pruning remains are converted into compost as organic fertilizer for the soil. They avoid the use of herbicides combining tillage and harvest of the remaining vegetation.
The winemaking is done by pressing the grapes minutes after being harvested and cooling the result to 50° F. Then fermented at controlled temperature not exceeding 60-62° F to preserve the aroma. Fermentation in these conditions continues for 15 to 20 days, afterwards wines will remain at tanks for 6 more months.