|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.