85% Hondarrabi Zuri, 10% Gros Manseng, 5% Hondarrabi Beltz

Food pairings: Appetizers and starters, seafood and fish, white meats, grilled vegetables and Japanese cuisine.

Winemaking: The grapes are selectively harvested by hand in late September, combining traditional know-how with modern technology. The wine starts out in stainless steel under strict temperature control, which keeps its naturally occurring carbon dioxide in solution and gives the fine bubbles typical of traditional txakoli.

Vineyards and terroir: Gaintza farms its own estate in Getaria, on the Basque coast, in the D.O. Getariako Txakolina. The estate is divided into seven plots with vines between 25 and 50 years old, 40% trained on traditional high arbors and 60% on trellises. Sheltered by Mount Garate and facing the Cantabrian Sea, the vineyards are farmed with integrated, sustainable viticulture and minimal use of treatments.

Family and history: Gaintza's story goes back four generations of the Lazkano family, and the winery was founded in 1923. Great-grandfather José Antonio was already making txakoli from the vineyards at the Golindo farmhouse for the family and for sale in neighboring villages, and those same vineyards have been tended by four generations since.

In the pictures: Gaintza's vineyards above the sea at Getaria, and rows of vines on the estate.