All CO2 is natural. It shows lush lemony fruit, hints of grains, a touch of petrol and chamomile/a uniquely savory Txakoli wine to pair with Serrano ham, sheepÕs cheeses, fresh seafood and poultry
|Bengoetxe Txakolina 2010
All fermentation and aging is in small-ish stainless steel tanks, with
extra time on the lees to develop complexity and texture. All CO2 is
natural. (Many Txakolí producers inject CO2 into their wines.) Alcohol
is usually in the 11-12.5% range. Total production is 20,000-23,000
bottles per year.