Description
Winemaking
While the fine lees are still suspended in the wine, aging on the lees begins, lasting 8 months. The bâtonnage, or stirring of the lees, is done once a day during the first 3 months and then less frequently until the aging process is complete. At the end of the aging, the yeast cells are removed, and the wine undergoes a clarification and fining process lasting 4 months. Gorka Izagirre’s G22 is bottled 12 months after harvest and reaches full maturity after 6 months before being released to the market.
Tasting notes
Color: Clear, iridescent, with an extremely elegant presence. Pale yellow tones and intense greenish hints highlight its freshness.
Nose: The initial impression is of pear, ripe apple, and grapefruit, leading to a second layer of sensory complexity that combines white flower essences with touches of lemon balm, linden, white nettle, and fennel seeds.
Palate: Full-bodied and dense. The pleasant and abundant fruit sensation always leaves room for floral and balsamic essences in the finish. Very complex.
Food pairing
Awards
- 95 Pts. Decanter – 2024 (UK)
- 95 Pts. Atkin – 2024 (UK)
- 92 Pts. Suckling – 2024 (USA)
- 91 Pts. Peñin – 2024 (Spain)
Type of wine
White wine on lees
Variety
100% Hondarribi Zerratia.
Analytical parameters
Alcohol: 13%
Acidity: 6.78 g/l
Residual Sugar: 1.60 g/l
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