This represents between 85% and 90% of the total production.
Made mainly using two recommended white grape varieties: Ondarrabi Zuri and Ondarrabi Zuri Zerratia. In the glass, the wines range from pale to straw yellow with occasional greenish highlights. Brilliant and crystal clear. They have prominent primary aromas of medium intensity with a wide range of subtleties predominated by notes of fruit, flowers and grass.
In the mouth, they are typical, slightly acidic, fresh and balanced. The finish in the mouth has a medium length, with a slightly bitter aftertaste.
The productions of certain vineyards, located on well-exposed plots of land, allow for fermentation in oak wood barrels. Their colours range from straw to pale yellow and they are clean and brilliant.
Their aromas are of a medium-high intensity, with notes of fruits and flowers, structured on a balsamic backdrop. In the mouth, the wines are fresh, balanced and complex. They have a lasting finish and an aftertaste that brings back the notes of fruits, flowers and balsam.
All the wines are dry, in other words, their residual sugar content should not be greater than 5 g. per litre.
Traditionally known as ojo de gallo, it is made with at least 50 % of the recommended Ondarrabi Beltza red grape variety.
In the glass, it ranges between pale strawberry and raspberry pink. Clean and brilliant. Aromas of small wild fruit, with hints of green pepper and vegetables, typical of the variety.
In the mouth, the structure is light-medium and the wines are easy to drink, fresh and lively. A lasting, fruity aftertaste that is also reminiscent of the variety.
Made with the Ondarrabi Beltza variety, this is a young wine with a very marked and distinguished personality. In the glass, it is an intense red with tones ranging from cherry to violet. It has a prominence of very intense primary aromas with notes of small fruit, green pepper and vegetables.
In the mouth, the wines have a medium structure and are fresh with the right amount of tannin and a fruity aftertaste reminiscent of green pepper and vegetables, typical of the variety.
Thanks to their structure and complexity, some of the wines can be aged, which furnishes them with a possible presence on the nose of the toast, complemented in the mouth with more complex notes of the wood.