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Txomin Txakolina 2024
Txomin Etxaniz, located in the heart of Getaria, has maintained its dedication to cultivating vines and making txakoli for generations. Back in 1649, the Gipuzkoa Protocol Archives mention Domingo’s de Etxaniz involvement in growing the vines in Getaria. Centuries later, the estate has led the way in modernizing the wine production and campaigning for the recognition and creation of Denomination of Origin Getariako Txakolina (1989). Txomin Etxaniz has 35 hectares of protected, sloped vineyards in Getaria, where they grow two native grapes: Hondarrabi Zuri (90%) and Hondarrabi Beltza (10%), which are harvested at the start of October and made into Txakoli the following winter.
$11.42
Original: $32.62
-65%Txomin Txakolina 2024—
$32.62
$11.42Txomin Txakolina 2024
Txomin Etxaniz, located in the heart of Getaria, has maintained its dedication to cultivating vines and making txakoli for generations. Back in 1649, the Gipuzkoa Protocol Archives mention Domingo’s de Etxaniz involvement in growing the vines in Getaria. Centuries later, the estate has led the way in modernizing the wine production and campaigning for the recognition and creation of Denomination of Origin Getariako Txakolina (1989). Txomin Etxaniz has 35 hectares of protected, sloped vineyards in Getaria, where they grow two native grapes: Hondarrabi Zuri (90%) and Hondarrabi Beltza (10%), which are harvested at the start of October and made into Txakoli the following winter.
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Txomin Etxaniz, located in the heart of Getaria, has maintained its dedication to cultivating vines and making txakoli for generations. Back in 1649, the Gipuzkoa Protocol Archives mention Domingo’s de Etxaniz involvement in growing the vines in Getaria. Centuries later, the estate has led the way in modernizing the wine production and campaigning for the recognition and creation of Denomination of Origin Getariako Txakolina (1989). Txomin Etxaniz has 35 hectares of protected, sloped vineyards in Getaria, where they grow two native grapes: Hondarrabi Zuri (90%) and Hondarrabi Beltza (10%), which are harvested at the start of October and made into Txakoli the following winter.
