This rosé is a zesty zinger, made predominantly from local variety red Hondarrabi Beltzer. Whilst traditional Txakoli can be lightly effervescent, this one shows just a hint of spritz, that melds beautifully with the acidity to create a dry, refreshing rosé of great character and personality. Lime leaf, sour cherry and green apple mixed with a chalky finish. Delicious.

We’re going to Basque country in northern Spain. Here you’ll find a style of wine by the name of Txakoli. How on earth do you say that? Well, where you see ‘Tx’, you say ‘Ch’. We write Tx, you say ‘Ch’. Got it? Good. Just txecking. We like to lead by example at GPD, so why not start with the best? Txomin Etxaniz (Cho-min Ech-aniss) Wines are frequently touted as top Txakoli (“chah-kuh-lee”) producers. The Etxaniz family estate is located in the heart of the Getaria zone at the town of Getaria itself, west along the coast from San Sebastian, where history and tradition, land and sea, txakoli and fishing live together in perfect harmony. It is one of the oldest vineyard plantings contributing to the production of Txakoli since 1649. Txomin Etxaniz has 35 hectares of protected, sloped vineyards dedicated to the two native grapes that make white and red Txakoli, made from grapes Hondarrabi Zuri (90%) and Hondarrabi Beltza (10%) respectively. All fruit for TE wines is estate grown and handpicked. Winemaking is a mix of modern and traditional with an emphasis on extended lees contact before bottling. The resulting wine is crisp, dry, delicately aromatic, and textured with a characteristic spritz on the palate. Txakoli is typically served aerated; poured with flair from height with a long arc through the air, and into a tall glass. Try it at home! Ponchos and Pintxos recommended.