HIRUZTA-ASTARBE Errekalde Txakolina S.L.

Barrio Jaizubia, 266, 20280 Hondarribia
Spain
Telephone +34 943 646689
Fax +34 943 260801
info@hiruzta.com

Hall map

ProWein 2019 hall map (Hall 10): stand D58, stand E52

Fairground map

ProWein 2019 fairground map: Hall 10

Contact

Iker Zubia

Hiruzta Sales Manager

Phone
0034665926957

Email
comercial@hiruzta.com

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Wines from Europe
  • 01.01.24  Wines from Spain
  • 01.01.24.15  Wines from Chacoli de Getaria – Getariako Txakolina
  • 01  Wines (according to cultivable areas)
  • 01.07  OTHER WINES
  • 01.07.04  Fruit wines
  • 01.07.04.01  Cider

Our products

Product category: Wines from Chacoli de Getaria – Getariako Txakolina

HIRUZTA 2018

Hiruzta is a Txakoli wine that combines classicism and modernity. It is made from the Hondarrabi Zuri grape, grown in the winery’s own vineyards in Hondarribia and fermented at its state-of-the-art facility. Produced in at an exceptional winery equipped with state-of-the-art technology.

VARIETY: 95% Hondarrabi Zuri. 5% Gros Manseng
TYPE: White txakoli.
ALCOHOL BY VOLUME: 12%

TASTING NOTES: Clean and bright. Pale yellow colour with greenish glints against the light. When poured into the glass from a certain height, reveals the presence of tiny carbonation bubbles typically associated with this type of txakoli.
Intense aromas of white (pear and apple), citrus (grapefruit) and tropical (pineapple and passion fruit) fruits on the nose, all accentuated by the subtle effervescence of natural carbon dioxide gas.
Balanced and fresh in the mouth, it has quite a sharp taste with well integrated acidity. Agreeable on the palate with hints of citrus and tropical fruits in the aftertaste. Long, aromatic finish.

FOOD PAIRING: Appetisers, hors d’oeuvres, mild cheeses, shellfish, fish, rice and pulses. Serving temperature: 8º to 10ºC. Store in a well-ventilated cool dark place. Keeps in the bottle for up to two years. No aromatic defects whatsoever derived from the sealing system used. No aromatic defects whatsoever derived from the sealing system used.

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Product category: Wines from Chacoli de Getaria – Getariako Txakolina

HIRUZTA ROSÉ 2018

Hiruzta Rosé is a modern rosé Txakoli made from the Hondarrabi Zuri and Hondarrabi Beltza grapes grown at the winery’s own vineyards in Hondarribia.

VARIETY: 50% Hondarrabi Beltza. 50% Hondarrabi Zuri.
TYPE: Rosé Txakoli
ALCOHOL BY VOLUME: 12%

TASTING NOTES: Redcurrant-pink colour with rich aromas of red and black fruits, such as strawberries, blackberries and black currants, over a citrus background and fine vegetal notes. Very fresh in the mouth with a balanced acidity accentuated by a hint of carbonic gas, offering a pleasing palate and a long, aromatic finish.

FOOD PAIRING: Appetisers, hors d’oeuvres, mild and semi-cured cheeses, shellfish, fish, rice, pulses, pasta, cold meats and white meat. Serving temperature: 8º to 10ºC. Store in a well ventilated cool dark place. Good development in the bottle for up to two years.

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Product category: Wines from Chacoli de Getaria – Getariako Txakolina

HIRUZTA BEREZIA 2017

Hiruzta Berezia is a contemporary-style Txakoli made from the Hondarrabi Zuri grape grown at the winery’s own vineyards in Hondarribia. This Txakoli expresses the nature of the soil where the grapes are grown at the estate, which, together with the unique mild Atlantic climate, ensures a characterful and highly original wine that combines tradition with modernity.

VARIETY: 85% Hondarrabi Zuri. 15% Gros Manseng.
TYPE: White Txakoli aged on the lees.
ALCOHOL BY VOLUME: 13%

TASTING NOTES: with a pleasant greenish, pale yellow colour, it has intense aromas of white fruit (apple), citruses (grapefruit), and also subtle floral hints. Very fresh in the mouth with a well-integrated acidity, and the full-bodied quality associated with this variety, enhanced by the ageing on the lees. Long, enveloping, aromatic and very persistent finish.

FOOD PAIRING: Appetisers, hors d’oeuvres, mild cheeses, shellfish, fish, rice and pulses. Serving temperature: 8 to 10 ºC. Store in a well-ventilated cool dark place. Good development in the bottle for three to four years.

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Product category: Wines from Chacoli de Getaria – Getariako Txakolina

HIRUZTA TINTO 2017

This is a modern style red Txakoli made from the Hondarrabi Beltza grape grown at the winery’s own vineyards in Hondarribia, Basque Country.

VARIETY: 100 % Hondarribi Beltza
TYPE: Red txakoli
ALCOHOL BY VOLUME: 12,5%

TASTING NOTES: Picota cherry colour with rich aromas of red and black fruits where strawberry and blackcurrant stand out over a balsamic background and fine vegetal notes. Very fresh on the palate with a balanced acidity, good passage through mouth and a long finish with abundant aromatic varieties.

FOOD PAIRING: Mild and semi-cured cheeses, cured meats, white meats and pulse stew. Serving temperature: 15 -17ºC. Store in a cool dark place free from strange smells. Ready to drink now and with good evolution in bottle for up to 2 years.

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Product category: Wines from Chacoli de Getaria – Getariako Txakolina

HIRUZTA PARCELANº3 2014

PARCELA Nº 3 is a vintage txakoli which reflects the character of our vineyard. It comes from a very special plot, namely Plot Nº 3. The indigenous Hondarrabi Zuri grape grown on the winery’s vineyards is the star of this plot, where the uniqueness of the Cantabrian climate acquires its fullest sense. Limited Edition. 1.297 bottles.

This wine takes its name from this plot which represents the essence of the HIRUZTA project. HIRU, which means 3 in Basque, and UZTA, which means harvest.
HIRUren UZTA, HARVEST OF THREE. The dream of a father and his 2 sons, Asensio, Txarli and Ángel Rekalde, which today has come true. 3 also refers to the number of years it has been aging on its lees. The sum of these factors has left its imprint on this unique txakoli.

VARIETY: 100% Hondarrabi Zuri.
TYPE: White Txakoli left to rest on its lees with 3 years of tank aging.
ALCOHOL BY VOLUME: 13,5%

TASTING NOTES: As a result of the tank aging process, the wine shows its purity and integrity reflected in its great intensity and aromatic complexity.

It offers a wide range of hints of white fruit confits such as apple, citrics like grapefruit and orange, dehydrated apricots, etc., and certain notes of kerosene and spices can also be appreciated. Its strength in mouth, structure and length stand out. Magnificent evolution in bottle, with reduced aging typical of a great wine.

FOOD PAIRING: Given its complexity and strength in mouth this wine can accompany grilled fish and both mildly seasoned fish and beef stews. Excellent with cured cheeses. Serving temperature: 8º to 10ºC. Store in a well-ventilated cool dark place free from strange smells. Good evolution in the bottle for the next 3 to 4 years.

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Product category: Wines from Chacoli de Getaria – Getariako Txakolina

HIRUZTA BRUT NATURE - Sparkling

This original sparkling wine is made from Hondarrabi Zuri grapes grown at the winery’s own vineyard and processed via the “méthode traditionnelle” at the winery itself.

VARIETY: 100% Hondarrabi Zuri.
TYPE: natural sparkling Brut Nature wine.
ALCOHOL BY VOLUME: 12%

TASTING NOTES: Clean and bright. Pale yellow colour with greenish glints against the light. Release of fine bubbles and presence of abundant tiny rosaries with great persistence. Exquisite creamy sustained foam crown and islets covering a large part of the wine surface. Intense white-fruit aromas (pear and apple) reach the nose, with underlying fennel and slight creamy, pastry hints, all highlighted by the effervescence of the natural carbonic gas.
It is highly balanced and fresh in the mouth, with a pleasant, sharp taste due to the carbonic gas and well-integrated acidity. Creamily pleasant to the palette with much body and structure, with fruit compote notes in the aftertaste. Long, aromatic finish.

FOOD PAIRING: Appetisers, hors d’oeuvres, mild and lightly-cured cheeses, shellfish, fish, rice, pulses, white meat and desserts. Serving temperature: 5º to 8ºC. Store in a well-ventilated cool dark place free from strange smells. Keeps well in the bottle for up to two years with bottle always in an upright position.

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Product category: Wines from Chacoli de Getaria – Getariako Txakolina

HIRUZTA ROSÉ BRUT NATURE - Sparkling

This original sparkling wine comes from the Hondarrabi Zuri and Hondarrabi Beltza indigenous grape varieties grown at the winery´s own vineyard and produced bottle-for-bottle according to the “méthode traditionnelle” at the winery itself.

VARIETY: Hondarrabi Zuri and Hondarrabi Beltza
TYPE: Natural sparkling Brut Nature wine
ALCOHOL BY VOLUME: 12%

TASTING NOTES: Clean and bright. Salmon pink colour. Release of very fine bubbles and abundant rosaries with great persistence. Sustained foam crown with an exquisite and creamy texture and islets covering a large part of the wine surface.
The nose shows intense aromas of red fruits (strawberry and redcurrant) with a background of blackcurrant, integrated with fine creamy and pastry touches, all accentuated by the effervescence of natural carbonic gas. Balanced and fresh on the palate, with a pleasant sharp taste due to the carbonic gas with well-integrated acidity. Full-bodied, creamy and agreeable mid-palate, with pink grapefruit notes in the aftertaste. Long aromatic finish.

FOOD PAIRING: Appetisers, hors d’oeuvres, mild cheeses, shellfish, fish, rice, pulses, white meats and desserts. Serving temperature: 5º to 8ºC. Store in a cool dark place free from strange smells. Keeps well in the bottle for up to two years with bottle always in an upright position.

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Product category: Cider

NEW ASTARBE EUSKAL SAGARDOA DESIGNATION OF ORIGIN

Respect for the apple tree and for the environment is the source of inspiration for this cider which has protected designation of origin. A genuine expression of the land from which the apples are grown. Balanced acidity and bold fruity aromas.

Harvest:

The year 2017 in the Basque Country will be remembered for its historic harvest. The climatic conditions and the overlap with ‘the year of the apple’* have created a rare harmony between quantity and quality. The short winter and the mild start to spring sped up the maturation process and increased the percentage of sugars and yeasts. The resulting cider is fruitier, more explosive and longer-lasting.
*Apple trees naturally bear more fruit every four years. The year when this happens is called ‘the year of the apple’.

Preparation:

After the harvest — which this season started on September 20th — the apples are selected, pressed and left to sit for 24 hours. Under strict temperature conditions, the must is transferred into wooden casks or ‘kupelas’, where alcoholic fermentation — and subsequently malolactic fermentation — take place.

The cider rests and ages in casks on lees for two months before it is ready to be drunk, straight from the barrel in the traditional ‘txotx’ ritual. The cider is bottled, unfiltered, in June.


Apple varieties: Astarbe, Mendiola, Moko, Txalaka, Goikoetxe and other select varieties.

Visual cues: Intensely yellow-green with a clear, long sparkle.

Nose: Fresh and deep. Hints of young apple, with a citrus finish.

Taste: Long and dry on the palate. A balance of acidity and bitterness to begin, with fresh hues and herbal notes. Dry and balanced in the mouth with a long finish and tannic tertiary flavours. The good balance between acidic and bitter means this cider has a long shelf life once bottled, and is reminiscent of traditional ciders.

Destignation of Origin "Euskal Sagardoa" (Basque Cider): The Euskal Sagardoa Designation of Origin certifies that all apples used in this cider are from the Basque Country, and that the resulting cider has been inspected by an independent panel to guarantee its quality.

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Product category: Cider

NEW BYHUR BASQUE SPARKLING CIDER

This sparkling cider, prepared using the méthode traditionnelle, reflects the true sense of joy and happiness that we feel when travelling. A dry cider with a long finish.

Harvest:

The 2016 harvest was marked by the long blooming period and summer dry spells. These weather conditions resulted in an apple with a balanced acidity and bountiful floral notes.

The harvest began on September 30th and lasted until October 17th, and the low rainfall during the harvest period resulted in an apple with a higher concentration of sugars, yeasts and tannins.

Preparation:

After selecting the apples, the must is transferred into select wooden casks or ‘kupelas’. The cider is bottled following alcoholic fermentation and subsequent malolactic fermentation. We make our ByHur sparkling cider using the traditional champenoise method. Uncorked and labelled after ageing for 12 months in the ‘Cava Tolare’ cellar.

Apple varieties: Astarbe, Mendiola and another selected variety.

Visual cues: Straw coloured, with a fine yet continuous sparkle.

Nose: Citrus aromas with a distinct fizz.

Taste: Explosive and fleeting, giving way to floral notes. The fine sparkle persists and leaves a freshness on the palate. Herbal end notes reminiscent of natural Basque cider, with a dry finish, leaving us wanting more of this sparkling cider.




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Product category: Cider

NEW BYHUR 24 BASQUE PREMIUM SPARKLING CIDER

We use the best extracts to create a cider brimming with history. The méthode traditionnelle and long ageing period in the 19th-century press create sensations on the palate which bring us closer to the history of cider.

Harvest:

A unique harvest in a particularly dry and hot summer. There may have been fewer apples in 2014, but their properties were more intense. Those conditions meant the apples ripened continuously throughout the summer until reaching peak condition for harvesting.

The apples were gathered from September 15th through to October 10th. Harvesting perfectly ripe fruit resulted in the ideal set of variables for producing the ByHur24 sparkling cider.

Preparation:
After selecting the apples, the must is transferred into select wooden casks or ‘kupelas’. The cider is bottled following alcoholic fermentation and subsequent malolactic fermentation. We make our ByHur sparkling cider using the traditional champenoise method. Uncorked and labelled after ageing for 24 month in the “Cava Tolare” cellar.

Apple varieties: Astarbe, Mendiola and other select variety.
Visual cues: Intense golden colour with a fine, continuous sparkle.
Nose: Alludes to apple compote, ripe apples and woody notes, together with a light fizzy sensation.
Taste: A complex cider with a straightforward start and hints of ripe apples. A complex body, both acidic and bitter, which coats the mouth and releases floral notes. A strong finish with bitter tertiary flavours.





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About us

Company details

-HIRUZTA-

TXAKOLI, GASTRONOMY & CULTURAL HERITAGE
THE ORIGIN OF TXAKOLI
HIRUZTA has recovered the centennial tradition of txakoli production and manufacture for Hondarribia, the town which gives its name to the indigenous varieties used to make this wine: Hondarrabi Zuri and Hondarrabi Beltza. A tradition lost in the 17th century which has been recovered thanks to the HIRUZTA project.

A DREAM COME TRUE
HIRUZTA, the only winery in Hondarribia, is the dream of the Rekalde family. They are so passionate about the world of wine that they decided to set up their own txakoli winery in the most traditional production area in the Basque Country. Today HIRUZTA exports to over 20 countries, with specialised importers placing their trust in the quality of our wines.

EXCEPTIONAL TERROIR
OENOLOGICAL LINE
Since its beginnings, HIRUZTA has followed a serious roadmap with a view to the future. To this end, it has developed a complete oenological project via the manufacture of exquisite txakolis with their own personality.
A clear innovative vocation with a long-term vision endow the project with an oenological line that places its trust in the indigenous grape variety Hondarrabi Zuri. Meanwhile, the Winery assumes its commitment to fostering wine culture via a wide range of txakolis.

THE VINEYARD
Climatology, soils and crop type are critical for HIRUZTA’s exceptional terroir. The vineyard surrounding the winery is set in a privileged spot. Since the project conception, a selection of plots has been made in order to attain significant ecological diversity.

-ASTARBE-

Astarbe is one of the oldest cider houses in Gipuzkoa (founded in 1563), run by the same family that generation after generation, for five centuries, has been dedicated to making cider and growing apple trees. The transfer of knowledge, the quality of our apple trees, the control in the cider production and the quality of our traditional gastronomy courses are some of our differences.

CIDER

Cider is part of who we are, and we’ve been making it since 1563. We tend to our apple trees throughout the year so that, come autumn, the best fruit is ready for harvest, a process we carry out by hand before selecting the best apples. Our traditionally-made cider is aged in the bottle for three months before consumption.



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