In the Roke Eizaguirre winery, the virgin production process is carried out using the latest technology on the market, to which the experience of generations is added. Once the process of fermentation ends we exert no other manipulation on the wine (decanting, filtering, change of deposits.) to maintain all of its qualities intact.
Knowing how to combine technology
with tradition
THE WINERY
Production begins after 12 hours of debourbage, followed by a controlled fermentation process at a controlled temperature of between 17° and 19° maximum, during which the grape juice turns into txakoli, obtaining simultaneously the sparkling characteristic of the wine. The fermentation at controlled temperature is prolonged for another 45-50 days so that this characteristic reaches the product entirely.