Straw yellow in colour with green iridescence. Subtle and complex varietal aromas on the nose. Herbaceous character (fennel and thyme), citric aromas and a touch of minerality. The palate is crisp, fresh, glyceric and broad. Good body with a persistent bitter finish. It gains roundness and elegance during time in bottle.

This wine has received several published reviews (Wine Advocate, Decanter, Spanish Wine Lovers, The Wines from Nothern Spain, Peñin, etc.) and is a benchmark for the winery and the area. This wine will evolve in bottle over the next year or two.

Service temperature 8-10°C.

100% Hondarrabi zuri from plots in Torrezar, Artatxuberri, Basartetxu and Ardanza.

With a scope to express the soils and grape varieties, the grapes were destemmed and underwent a short cold maceration. Made from the free-run juice. Winemaking separated by plots. Fermentation with yeast identified in their vineyards. Aged with lees in stainless steel tanks, for about eight months. Minimal use of sulphur. Blending of the plots in February 2024.

Since 1996 Doniene Gorrondona have been working their vineyards and making Txakoli, the wine that has long been produced in Basque farmhouses. Itziar, Egoitz and Julen are the owners of Doniene Gorrondona.

The project arose from a study to revitalise the Bakio area as a historical region. The natural attraction of the valley and the potential they saw drove them to recover the abandoned vineyards. With the purchase of the Gorrondona farmhouse and the planting of new vineyards, they turned their dream into a life project.

"The white 2023 Doniene comes from a selection of four plots in the zone of Basigo in Bakio, a mid-slope at 50 to 120 meters above sea level on red clay, marl and slate soils replanted in 2010. It fermented with indigenous yeasts by plot in stainless steel and was kept with lees for six months. It was a solar year, and the wine has a little more color and also an expressive nose, with some yeasty and faintly nutty aromas. They harvested very early and managed to keep very good freshness. It has 12.5% alcohol and a pH of 3.14 with 2.7 grams of residual sugar that go unnoticed, and it always has a saltiness that is developed with some time (one year) in bottle. 20,000 bottles and 300 magnums produced. It was bottled in July 2024. Drink to 2032."
93 points.
Luis Gutiérrez, Wine Advocate (June 2026)