Emilio Ostazola is the third generation of a family of winemakers. He runs the small winery with the help of Elizabeth, his wife. The family owns 10 Has planted on the slopes of a mountain overlooking the Atlantic Ocean in Getaria, the winery is built on the top of the mountain.
The vines range from 10-30 years old, with the Atlantic climate the perfect habitat for the Hondarrabi Zuri. The soils are composed of limestone sandy loam over gravel of Tertiary origin. The soil composition and steep incline allow for excellent drainage.
The vineyards face east to maximize the sun exposure and protect the plants from the wind coming from the west. The vines are trained in pergolas to a height of around 6 ft to avoid the moisture from the ground and maximize airing of the clusters. The harvest is done by hand in late September and lasts for approximately 15 days. The whole grapes are fermented spontaneously with the native yeast of the estate in small tanks. All the work in the winery is done exclusively by gravity. The wine is kept at least 3 months in contact with the lees before bottling. The wines are labelled in Braille.
The vines range from 10-30 years old, with the Atlantic climate the perfect habitat for the Hondarrabi Zuri. The soils are composed of limestone sandy loam over gravel of Tertiary origin. The soil composition and steep incline allow for excellent drainage.
The vineyards face east to maximize the sun exposure and protect the plants from the wind coming from the west. The vines are trained in pergolas to a height of around 6 ft to avoid the moisture from the ground and maximize airing of the clusters. The harvest is done by hand in late September and lasts for approximately 15 days. The whole grapes are fermented spontaneously with the native yeast of the estate in small tanks. All the work in the winery is done exclusively by gravity. The wine is kept at least 3 months in contact with the lees before bottling. The wines are labelled in Braille.
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