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The 2023 Barbera d'Alba is a blend from various vineyards in Verduno.
A burst of dark cherry, plum, spice, leather and cedar races across the
palate. Deep and sensual, with terric balance, the Barbera is a winner
in 2023. I loved it
An elegant red, with fine tannins seamlessly meshed with the ripe black and red cherry flavors. Accents of cured tobacco, rose hip, cocoa powder and anise wind through the fruit profile, and a subtle, minerally streak of fresh earth and iron lingers on th...
The 2020 Malbec Reserve was produced from vines on limestone soils in Gualtallary (80%) and Altamira (20%) with concentration and elegance. It has 13.8% alcohol and keeps very good freshness and balance. It fermented with natural yeasts, and 75% of the vo...
The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously ...
The iconic Ameztoi Rubentis rosé is a field blend of the local, indigenous hondarrabi zuri and hondarrabi beltza varieties, grown on traditional trellises high on the slopes rising above Getaria, an ancient Basque fishing village on Spain’s rugged northern coast. In the 2000s, when almost all of the other local wineries gave up on the indigenous red hondarrabi beltza vines, the Ameztoi family retained their old vines, in turn, lending their rosé such exceptional vibrancy and complexity.
Rubentis, the region’s first pink wine, was inspired by the historic claret style wines which were once produced in the area long before the current global craze made rosé famous. The backbone of the blend comes from an old hondarrabi beltza vineyard planted in 1840, preserved by the Ameztoi family for generations. Ameztoi Rubentis is an authentic original, a wine that is often imitated but never replicated.
Vinification – After handpicking, hondarrabi zuri and hondarrabi beltza grapes are combined for destemming; the white and red grapes are worked together, not separately. After direct pressing, fermentation with indigenous yeast occurs in stainless steel at 15°C for 20 days. Towards the end of alcoholic fermentation, the tanks are closed to preserve the naturally occurring carbonation, which is the preferred style of Getaria. The tanks are then kept chilled to near freezing before bottling, which preserves the wine’s delicate, effervescent character and signature mousse. These attributes are unattainable through shortcuts such as force-carbonation, which Ameztoi has never employed.
