Bat Berri is 100% Hondarrabi Zuri from plots in Gernika and Mungia. The whole bunches spend 15 days under carbonic maceration before spontaneous fermentation. The wine later spends time in old vats and clay.
The nose is ripe and aromatic: passion fruit, apricot, dried tea, and ginger. It suggests more sweetness than the palate actually delivers.
The familiar Txakoli acidity is still there, but the maceration gives the wine more width and a light tannic grip. It is fresh without being sharp, and textured without becoming heavy. The gentle bitterness and salty finish make it a natural match for cheese or cured meats.