- Main Variety: Hondarribi Zuri 80%
- The following varieties as a whole cannot exceed 20%: Gross Manseng, Petit Manseng and Petit Corbu.
- The grape is harvested and transported to the winery.
- After reaching the winery, de-stemming is carried out, that is, the stems are removed.
- Pressing process: special attention is paid to the must being in contact with the skins as less time as possible.
- A quick procedure takes place before pressing is performed. The receiving bins help unload the grape and feed it through the crusher, where a set of nuts crush the grapes, and then by means of a harvest pump it is introduced in the press. A pneumatic press is used, and the difference with respect to others is that, in this case, the must is extracted by means of controlled pressure using an air compressor, as if it were a balloon pressing the grape and extracting the must. The grape spends approximately 2 hours in the press. Once the pressing process is finished, the stems, pips and skins are removed and Txakoli orujo —a strong alcoholic liquor distilled from the grape pressings— is made with them.
- Next, a clearing process is carried out in the deposits, which consists in separating the solid matter from the must. Yeast is used to trigger fermentation and transform the sugar content into alcohol. This process happens at a temperature between 15 and 35°. Sulphur dioxide slows down the fermentation process, as well as being an antioxidant, sterilizer and bactericide.
- Racking. Racking consists in separating the wine from the lees that accumulate at the bottom of vats or barrels.
- It is then transferred to the fermentation deposit for a period of 12 to 15 days and at a temperature of 17°. With the lees at the bottom, racking is carried out again. When the lees have been separated, we have the basis of what Txakoli will be. There are currently two processes involved: Cold stabilization and filtering in the main tank.
- Storage is carried out in stainless steel deposits.