Grapes: 50% Hondarrabi Zerratia and 50% Izkiriota Txikia
Region: Bizkaiko Txakolina, Spain
Soils: Calcareous Marl
Vinification: Manually harvested, directly pressed with whole bunches, and spontaneously fermented in barrels
Aging: The wines remain on their lees without bâtonage (lees stirring), and some barrels are topped up while others are intentionally oxidized and not topped up, depending on the health of the oxidation. Before the following harvest, the wines are blended into stainless tanks where they rest for another six to ten months prior to bottling.
Fining or Filtering: None
Notes from the Importer: The wines made in Txakoli by Alfredo Egia are radical for the region but not for the world, since he is committed to biodynamic farming and natural wine methods. They are very different from what is expected from Txakoli (Txakolina, Chacolí), a typically light, minerally and lightly effervescent white wine at bargain prices. And with the influence of Imanol Garay, the highly intense Basque wine naturalist living in France whom he refers to as his mentor, Alfredo is determined to harness the intense energy of these local varieties that give them an altogether different expression, shape and energy, with a constant evolution upon opening that can last for days, morphing from one expressive personality to another. Rebel Rebel and Hegan Egin both start with the almost indescribable x-factors of reductive/mineral pungent aromatic thrust (think Richard Leroy, but softer) that seems to even impart textures into your nose and throat while imbued with citrus notes and fresh, sweet greens and herbs of this verdant countryside.