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High-acid, refreshing and lean: the natural friend of Basque-style dishes.
Bengoetxe Txakoli is made from local Basque varietals – Hondarrabi Zuri (95%) and Iskirita Zuri Hadia (5%) – with slow wild yeast fermentation in small stainless steel tanks.
The wine is kept on lees for up to a year, with no batonnage or stirring. Sulphur levels are kept to the minimum and the wine is bottled unfiltered and unfined. Its high acid, lean body and refreshing nature make it the natural friend of the local, salt-laden Basque food.