Ameztoi Rubentis Rosado, Getariako Txakolina, Spain

Wild strawberry, fresh cherry, and citrus peel rise with a delicate saline lift and fine natural spritz. 2025 Ameztoi Rubentis Rosado is a co-fermented field blend of Hondarrabi Beltza and Hondarrabi Zuri, hand-harvested from elevated coastal vineyards and fermented with indigenous yeasts before six months on the lees. Its vivid freshness and lightly effervescent texture carry forward a distinctive Basque tradition that Ignacio Ameztoi and his family have preserved while helping establish rosé txakoli as a style in its own right.

Product Details:

• Winemaker: Ignacio Ameztoi
• Grapes: 50% Hondarrabi Beltza, 50% Hondarrabi Zuri
• Farming: Ecological farming
• Vineyard Source: Estate vineyards on traditional trellises overlooking the Bay of Biscay
• Vine Age: Includes a historic Hondarrabi Beltza parcel planted in 1840, with additional vines planted from 1918 to 2008
• Soil: Clay-calcareous
• Elevation: 50 to 200 meters
• Harvest Method: Hand-harvested
• Fermentation: Indigenous yeasts in stainless steel at 15°C for 20 days, with the varieties destemmed, pressed, and fermented together
• Aging: Six months on the lees with bâtonnage
• Carbonation: Naturally occurring carbon dioxide retained by closing the tanks toward the end of alcoholic fermentation; never force-carbonated
• Bottling: Tanks chilled to near freezing before bottling to preserve the wine’s natural effervescence
• ABV: 11%

Sensory Description:

The nose opens with wild strawberry, red cherry, watermelon, and citrus peel, joined by delicate floral and herbal notes. The palate is light, brisk, and intensely refreshing, with bright acidity carrying tart red fruit and citrus across a fine natural mousse. A subtle briny quality brings coastal definition, while the lees contact adds just enough texture to soften the wine’s taut frame. The finish is dry, saline, and persistent, with lingering strawberry and citrus.

Winemaker's Background:

The Ameztoi family has produced txakoli on the Basque coast for generations, preserving the indigenous Hondarrabi Zuri and Hondarrabi Beltza varieties as the foundation of its wines. Fifth-generation winemaker Ignacio Ameztoi has combined that family continuity with an innovative streak, particularly through Rubentis, recognized as the region’s first rosé txakoli. When many neighboring growers removed their Hondarrabi Beltza vines, the family retained important old parcels, including a historic vineyard planted in 1840 that remains central to Rubentis. The wine draws inspiration from the pale claret-style wines once made along the Cantabrian coast, linking an older regional tradition with the fresh, naturally spritzy style now closely associated with Getaria.

Serving Suggestions:

Serve well chilled at 6 to 9 degrees Celsius in a white-wine glass to highlight its red-fruit aromatics, saline freshness, and delicate natural mousse. Pair with oysters, grilled or fried fish, sushi, tempura, shellfish, anchovies, vegetable pintxos, rice dishes, or simply serve as a bright aperitif.