D. O. Arabako Txakolina – Txakoli de Alava
Bodegas Arzabro is a family owned handcrafted winery, established in 2007 as a winery producing Txakolí wines. At their vineyards, the main varietal is “Hondarrabi Zuri”, and the minor varietal is “Izpiriotza Txikia.”
The vineyards are located in Délika village, at the high valley of the Nervión River, in the Basque Country of Spain. The limestone soils and clay mixed with gravel provide great drainage.
This location is excellent for the culture of Txakolí due to its cold, wet winters; 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 takes place 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.
LUZIA DE RIPA
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.
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 the harvest of the remaining vegetation.
The winemaking is done by pressing the grapes minutes after being harvested and cooling the result to 50° F. The fermentation begins at controlled temperatures 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.