Bodega K5 Argiñano is a modern vineyard estate located on a hillside near the Basque village of Aia at 1000 feet above sea level overlooking the Cantabrian seaports of Zarautz and Orio. Founded in 2005 by Spanish celebrity chef Karlos Argiñano and four partners, the objective is to showcase the noble and age worthy quality of the indigenous Hondarribi Zuri and its ability to produce extractive, super-dry, mineralic whites worthy of the finest table. The ultra modern, gravity-flow bodega (designed by the famous architectural firm Alonso & Balaguer) is ideally matched to its environment and offers fabulous views of the surrounding countryside and seacoast. Thirty-eight acres of Hondarribi Zuri are dry farmed in slate and granite soils with yields limited to under 2 kilos per vine. To compensate extremely low pH levels, the wine is aged six months on the fine lees for complexity.
Estate vineyards near the Basque village of Aia, overlooking the Cantabrian seaports of Zarautz and Orio, D.O. Getariako Txakolina.
- Altitude: 300 meters above Bay of Biscay
- Vineyard Area: 15 Ha
- Soils: Shale, delaminated slate, granite. Very eroded gray shales with medium organic content.
- Vine Training System: Trellis
- Hand harvested from younger vines on the estate
- Prefermentation maceration and fermentation using only indigenous yeasts in temperature controlled, stainless steel tanks
- Aged 5 months in lees in tank
Bright, crystal clear, with pale greenish yellow and lemony sparkle. Intense clear notes of fruit and minerals, with subtle hints of white flowers and fruits like apple and winter pear. Its great mouthfeel makes it a round, satiny wine without losing the cool Atlantic character found in classic txakolinas.
Ideal for snacks and light meals: tapas, sushi, seafood, fish and white meats.
100% Hondarrabi Zuri; alcohol: 11.5%; estate vineyards in Aia, D.O. Getariako Txakolina; laminated slate and granite soils with medium organic content; hand harvested from younger vines; prefermentation maceration and fermentation in temperature controlled stainless steel tanks using only indigenous yeasts; aged 5 months on lees in tank before bottling.
- 100% Hondarrabi Zuri
- Alcohol: 11.5%
- Total Acidity: 8.57 g/l
- pH: 3.0
- Residual Sugar: 0.38 g/l
|APPELLATION||D.O.C. Getariako Txakolina|
and four partners
|FARMING (SUSTAINABLE, ORGANIC, BIODYNAMIC)|