The Alleme Estate
Alleme is produced at Bodega Talai Berri. Located in the town of Zarautz (in the Spanish side of the Basque Country).
Zarautz is a small fishing towns on the coast of the Bay of Biscay, in the province of Guipuzcoa, Basque Country, Spain.
Built in 1992, the winery lays on the sunniest slopes of Mount Talai Mendi, surrounded by 12 ha of vineyards.
Bixente Eizagirre Aginaga represents the fourth dynasty generation, and his daughters, Itziar and Onditz, the fifth generation making Txakoli out of their vineyards fruits.
The Region
- History: The Denominación de Origen Txacolí de Getaria was created in 1990 and covers around 227 hectares of vineyards, down from over 1,000 hectares at the turn of the 20th century. However, wine had traditionally been made in this manner for hundreds of years and was popular from the Middle Ages up to the end of the 19th Century, when the vines were devastated by the phylloxera virus and the effects of industrialization of the Basque Country. There are now 26 wineries (bodegas) registered with the DO.
- The Climate: The DO area is protected from the cold northerly winds by the coastal hills, and enjoys a relatively mild climate, with an average annual temperature of 13.5°C, and moderate sunlight hours. Hail is a serious risk for the grapes. The rainfall of 1,600 mm/yr is the highest of all the Spanish wine regions.
- Grape Varietals: The only authorized grapes are Hondarrabi Zuri (white) and Hondarribi Beltza (red)
The Alleme Vineyards
The vineyards are all located near the coast where they are protected from the spring frost and from the summer heat. They are planted on the southeast facing slopes for additional protection from the sea breezes and in order to receive more sunlight. The slopes are often very steep and sometimes not terraced. The vines are trained over wires and sometimes over earthen or stone pillars. They can be anywhere between 10 and 100 meters above sealevel. The subsoil is predominantly clay covered by a layer of sandy soil.
Talai Berri owns 12 hectares.
Alleme Getariako Txakolina is 100% Hondarribi Zuri
A very fruity, persistent and clean Txakoli. It reminds the white exotic fruits, such as lichy. It has a straw yellow color, without the slightest tone of rust and a faint natural gas pearl crown, due to the grape juice fermentation. In the mouth, it is greasy and unctuous, with a good balance of structure and acidity. In order to get such a Txakoli, we have combined the most traditional and the most innovative production methods to create it. Thanks to the batonnage (stirring of the lees), we have attained the characteristic unctuosity of this Txakoli.
After harvesting and pressing, the must is left to ferment in stainless steel tanks. Traditionally, and until recently, this was done in oak or chestnut barrels, called kupels, in Basque. Fermentation lasts 20–25 days and then the txacolí is left to lie on its lees. The CO2 prevents oxidation and dissolves the sediments and gives the wine its sparkling characteristic. The wines is not racked so it does not lose its sparkle and is clarified by natural sedimentation by gravity in the tank or barrel. Traditionally, the wine is tasted on the feast of San Antonio on 17 January, which is known as Txacolí Day (Txacoli Eguna, in Basque).
Alleme Getariako Txakolina is 100% Hondarribi Zuri
A very fruity, persistent and clean Txakoli. It reminds the white exotic fruits, such as lichy. It has a straw yellow color, without the slightest tone of rust and a faint natural gas pearl crown, due to the grape juice fermentation. In the mouth, it is greasy and unctuous, with a good balance of structure and acidity. In order to get such a Txakoli, we have combined the most traditional and the most innovative production methods to create it. Thanks to the batonnage (stirring of the lees), we have attained the characteristic unctuosity of this Txakoli.
After harvesting and pressing, the must is left to ferment in stainless steel tanks. Traditionally, and until recently, this was done in oak or chestnut barrels, called kupels, in Basque. Fermentation lasts 20–25 days and then the txacolí is left to lie on its lees. The CO2 prevents oxidation and dissolves the sediments and gives the wine its sparkling characteristic. The wines is not racked so it does not lose its sparkle and is clarified by natural sedimentation by gravity in the tank or barrel. Traditionally, the wine is tasted on the feast of San Antonio on 17 January, which is known as Txacolí Day (Txacoli Eguna, in Basque).
Rombauer Vineyards Proprietor Selection Chardonnay is made from 100 percent Chardonnay.
Proprietor Selection is a reserve Chardonnay produced only in exceptional vintages by blending the best barrels from the finest lots. The 2020 represents the 14th vintage in 41 years. Like all of our Chardonnays, this wine comes from Carneros where the cool climate and clay soils offer ideal growing conditions for the varietal.
This wine comes from elite vineyards in the Carneros region owned by the Rombauer family and select growers including the Sangiacomo family, long-term grower partners who have farmed this land for three generations
A beautiful pale yellow, there are multifaceted layers of aromas including caramelized pineapple, lemon rind, baked green apple, toast, and vanilla. The densely concentrated palate features notes of powerful stone fruit, floral honey, baking spice, and vanilla, all building, with a fresh, mouthwatering acidity, to a long and lingering finish.
Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.
This strong, warm wine comes from a selection of grapes planted on exceptional soils. The vineyards in Gigondas are situated on the arid hills of the Dentelles de Montmirail. The Mistral blows regularly on these slopes which limits the amount of treatment needed to the vines. The vines grow on stony soils and produce wine that can be kept easily for 10 yrs.
Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins.