Selection by parcels, hand-harvest in small boxes, second selection on the table, destemming and cold maceration prior to gentle pressing, static destemming of the must, fermentation at controlled temperature, inertized, stabilized and microfiltered process.
Clean and bright. Straw yellow colour with green tones. Intense varietal aromas, with notes of white fruit, (pear and apple), citrus, (grapefruit) and stone (peach). Fresh in the mouth, tasty, balanced, long and persistent aromatic finish, with slight bitter and mineral notes of varietal character and marked by the soil.
Ondarrabi Zuri 90%.
Ondarrabi Zuri Zerratie 10%.
Serve cold, in a glass, at about 8º-10º, is ideal to combine with sashimi, and sushi,
undercooked fish and cold seafood. For pairing by contrast, they are
interesting cheeses such as Gorgonzola and Cabrales.