Lauren Rosillo


Grade: 11,85% vol.; Acidity 8,8 g/L tartaric; pH:2,86;


6 months on its lees in stainless steel deposits.


Late April 2013, Released May 15, 2013

{Nº of Botles}

69.000 (0.75 l)


At 300 meteres above sea level. Soil consists of shale, limestone, laminated slate and granite.

{Grape varietal}

100% Hondarribi Zuri “indigenous Basque grape varietal”.

{Climate 2012}

The 2012 growing season in Aia was characterized by a dry winter and cool spring with average rainfall. The warm dry summer delayed the ripening of the grapes until mid October. The result was exceptional. The weather following the harvest was very rainy which helped to prepare the vines for the next vintage.


Grapes from a single estate. Pre-fermentation cold maceration at 16° C for 8 hours to obtain greater intensity and aromatic complexity.


Perfect for all kinds of seafood, especially oysters, turbot, and Bluefin tuna. Ideally suitable with salads, sushi, foie gras, pastas, rice dishes, game, and white meats.

{Tasting notes}

Appearance: Bright, clean and clear with medium intense pale greenish-yellow hues.

Nose: Intense aromas of fruit and minerals that highlight white flowers, such as chamomile and bergamot, and citrus fruits like grapefruit and lime.

Palate: A medium body complexity with vibrant fruit and mineral flavors, which are supported with a rich mouthfeel and enlivened with the delicate acidity from the cool coastal climate of the Basque Country.