- Gros MansengHondarribi Zuri
Maybe you’ve done a pintxo crawl around the narrow cobbled streets of San Sebastian old town or Bilbao. You probably drank a fair few low flat tumblers of the pale, green appley white with a slight spritz along the way, which makes an excellent foil to the local seafood.
Txakoli seems like a simple wine at first, and it can be, thirst-quenching, refreshing, nothing wrong with that. Bengoetxe is a little more serious than your average Txakoli, with lovely weight and mouthfeel balanced by racy acidity. They keep the bottles to age and gain complexity and they don't inject CO2, so the little carbonation present here is completely natural.
Iñaki and Rosa María Exteberría have always run the family’s dairy farm, but in 2001 they planted 4 hectares of Hondarribi Zuri, Petit Corbu, and Gros Manseng, and started making Txacolí. Having their vineyards inland – as opposed to the majority of producers who have them right by the sea – meant that they fell outside the official appellation area, and Iñaki and Rosa María fought an arduous battle to have their wines recognized under the DO status.
Nowadays they work their vineyards organically and produce a style of wine quite distinct from the light and sparkly examples found in San Sebastián.