Tasting Pack Mokoroa

Description

Txakoli Mokoroa white

This traditional txakoli, with 85% honadarrabi zuri and 15% Chardonay, is a fresh and light txakoli, Hondarrabi blanco gives it the identity of the txakoli, its natural acidity and citric touch, and the Chardonay helps to balance the txakoli, with a very different variety that matches perfectly and gives it a little more body and hints of peach or ripe pears. Following the traditional way of producing Txakoli from Getaria, it has a good gas point.

White Txakoli is perfect to drink before meals, accompanied pintxos especially with salty and sour food, such as salted anchovies or pickled piparra, as well as other fish.

Txakoli Mokoroa Rosé

Mokoroa is a rosé txakoli made from 50% Hondarrabi zuri and 50% Hondarrabi beltza. After the grapes are harvested, the blend of two Hondarrabi grapes is macerated with their skins before being pressed for 15 hours and then fermented in tanks. This rosé wine is quite light, young and fresh, but it has the tannins provided by the grape skins. It still has the identity of txakoli, the acidity and the good citric touch, but the hondarrabi beltza gives it a touch of red fruits, such as strawberry or cherry, and also a characteristic slight bitter touch.

It is ideal to accompany fried fish or vegetables and other fish or meat with a little more fat than usual.

Mokoroa Kimuak white

Kimuak are the first leaves that start to move after winter on the vineyards, which are the most delicate part of the plant, due to their vulnerability, and also the most tender. The time of the sprouts is the time to expect new things and to look forward to the new harvest.

This word sums up well the character of this txakoli, which is fresh and delicate, but which holds within it all the complexity of the vine. It is made from 100% Hondarrabi zuri. At the end of the usual harvest, a tank is chosen which is normally made with grapes from the last days of the harvest, which has a point of ripeness more than that of conventional txakolis but which maintains its acidity. At the end of fermentation in this tank, the lees from the fermentation itself are stirred once a week to help the evolution of the txakoli, so we get a more balanced and longer txakoli, and in addition to the fruits that we can find, we get other secondary notes such as toast or yeast.

This txakoli is very gastronomic and very suitable to accompany meals, especially grilled fish.

This work with lees, as well as giving another level to this txakoli, offers it the conditions to remain in the bottle for the long term, and as well as lasting, it has the properties to continue to evolve and improve over the years.

Mokoroa Zain Txuria

The word Zain has three meanings in Basque, zain are roots, zaintza is care and zain egon means to wait. All three concepts are present in this new interpretation of txakoli, as the aim is to return to the roots of txakoli, to recover the techniques of our ancestors, especially in the care of the vineyard, and to return to the use of wood. The work in the vineyard is supervised, weeding and keeping the grass short, so that the clusters can ripen for 20-25 days more in the vineyard itself, in two plots next to the winery. The Hondarrabi zuri plot faces northwest and the grapes ripen and obtain the sugar slowly, and despite the ripening time, it is not a txakoli with a very high alcohol content (around 12%). With this raw material, after pressing, it is placed in 500L French oak barrels, where it is fermented and matured with its lees in the same barrels with batonage once a week until it is a year old.

This results in a complex and elaborate txakoli, leaving behind the citrus fruit and sharp acidity, although it retains the acidity and other notes such as ripe fruit and butter appear. Ideal for all kinds of stews and also for heavier meals, lamb or sauces.