Primarily Hondarribi Zuri with a small complement of Mune Mahatsa (Folle Blanche) from estate vineyards planted in clay and limestone soils on the southern slope of the Otxaran-Zalla ridge. Fermented in stainless steel with three months of lees aging. Light, refreshing, and bone-dry with a lively, high acidity that balances the fruit. It often features a light touch of natural effervescence (a slight tingle or sparkle) carrying notes of green apple, citrus, peach skin, lime peel, and hints of wild strawberry or gooseberry