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Txakoli BlaiFull of flavor

Blai Txakolina is the resault of our passion for wine. After several years
working in the wine/vine-growing sector, the efforts, perseverance and
enthusiasm of the promoters provided the needed spirit to make the project Blai Txakolina Winery in 2019 real.

TXAKOLI BLAI

The way we understand the wine is through the deep knowledge about the
microbiological pathways and the fisic-chemical changes that happen along
the making process of our txakoli.
During the grape reception time in the winery, the accurate ripness and the
perfect healthy status of the grape, or the complete higiene of the machinery
and surfaces, are our first requirement to start processing our product.
Still without the advanced technical equipment, our special and continuous
care over the process allows us to get the result that we are looking for.
Cold maceration of the grape skins, aging on lees, progressive decantation,
are some of the methods that design our identifiable way to make our wines.
The insight is the last and personal factor to reach the highest quality in Blai
Txakolina.
1. Developing of a new trade line of Txakoli Beltza (red wine)
2. Developing of new trade line of Txakoli Aparduna (sparkling wine)
3. Developing of new trade line of Txakoli BIO
The commitment leads us to face new challenges, so that we have
decided to acquire the management of an organic vineyard . It will be
the base of our nex exciting proyect to get a new trade line of BIO
txakoli.
4. Serching to get a own yeast colection.
Due to the selection and isolation of yeast that belongs to this organic
vineyard, we will be able to make more beffiting and peculiar txakolies.
Blai winery works face to face with the wine growers of the región. It means
that we can enjoy a wide selection of vineyards every year, which offers us
the possibility of having the different kinds of grape that we need in our winemaking style: the forceful grape from the inland of Gipuzkoa is merged with the subtile and fresh from the coastal zone.

South facing soft slope vineyards from Oñati and others in steep hillside down to the sea in the heart of Getaria, allow us make combinations that give our txakolis the complexity of nuances we need.

Grape Varieties:
Hondarrabi Zuri and Beltza are the essence of Blai txakolina.
Petit Corbu or Riesling provide, however, aromatic diversity.
Txakoli is the typical wine of the Atlantic area of theBasque Country. The
climate is humid and the insolation is scarce. The vineyard is influenced by
the sea, dependig on how far it is.
In the past, txakoli was a cloudy, low degree, sparkling and high acidity wine.
Nowaday, the knowledge, technology and the slow climate change, allow us
to enjoy clean Txakoli with fresh smells, which still retains its characteristic
firm acidity and fine bubbles.

TXAKOLI BLAI,
TASTE OF OUR LAND

OUR TXAKOLIS

We make 5 different types of txakolís
Blai Blanco Txakolina
Blai Blanco Txakolina
Made with grape from the vineyards of Getaria (close to the sea) 80% and
vineyards of Oñati (inland) 20%, both of them 10% Hondarrabi Zuri variety
with early ripness in order to highligth its freshness
It is carried out under extreme control of temperatura and aged on lees for 3
months. Then it is cleaned, stabilished and botelled.
Blai Zuri features a txakoli with white fruit flavours and citric sparkles, and, of
course, firm acidity and fine bubbles.
Blai Rosado Txakolina
Blai Rosado Txakolina
Made with grape from the vineyards of Getaria (close to the sea), 30%
Hondarrabi Zuri and 70% Hondarribi Beltza varieties with early ripness in
order to highligth its freshness and achive a pale pink color during the
pressing.
It is carried out under extreme control of temperatura and aged on lees for 3
months. Then it is cleaned, stabilished and botelled.
Blai Rosado features a txakoli with white fruit fragrance, red fruit flavours,
herbal sparkles, and, of course, firm acidity, mild astringence and fine
bubbles.
Blai Itsas-aparra espumoso
Blai Itsas-aparra espumoso
Made with grape from vineyards of Oñati (inland), 100% Hondarrabi Zuri
variety with early ripness in order to highligth its freshness.
Carried out as Blai Zuri txakolina, the fermentation is stopped at the accurate
moment in order to get the remaining sugar that will be re-fermented in the
bottel during the tradicional sparkling process, once it is cleaned.
Blai Itsas-aparra is now “in rhyme”, remainig in horizontal position during the
re-frementatión and aging process in the bottle, until the sensory and physico
chemical analysis is proper to make the “disgorging” and the last and final
capping.
Blai Beltza tinto txakoli
Blai Beltza tinto txakoli
Made with grape from the vineyards of Getaria (near the sea), 100%
Hondarrabi Beltza variety with a middle-late ripness in order to get more
structure to the wine without giving up its ligthness and fresh fragrance.
Working by the carbonic maceration method, we try to obtain as much arome
and liveliness as possible. Later, the grape is trodden and during
fermentation, the controlled temperature and the adecuate pumping up at the
precise time, provide a vivid purple wine, with firm acidity, smooth structure
and petilant sensation.
Blai Sakona Blanco Txakolina
Blai Sakona Blanco Txakolina
Made with grape from two diferent áreas:
• Vineyards of Getaria, near the sea, 85% Hondarrabi Zuri and early
ripness in order to highligth its freshness
• Vineyards of Oñati, inland, under the Aizgorri mountain range, 10%
Riesling and 5% Petit Corbu, with a middle ripness, in order to give
smoothness and maturity to the blending.
After a few days of cold skin maceration with part of the grape mixture, it is
carried out under extreme control of temperatura and aged on lees for 5
months. Then it is cleaned in a progressive decantation until it is botelled.
Blai Sakona features a txakoli with white and tropical fruit fragrance, flowery
flavors, and soft acidity, striking smothness and creamy bubbles.

Know us

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OUR TEAM

Enjoy a day of sailing and dive in our Cantabric sea….climb a mountain and visit one of ours small villages….sit at a restaurant table, taste a beer and go to one of our txakoli wineries or cider houses….this is what gives us the most satisfaction. The Blai Proyect gathers everything we feel: the passion for the sea, the pride of our Land and the pleasure for the Gastronomy, are reflected in each of ours wines.

Guillermo Castaños, who has been working as a winemaker/consulting for the last 2 decades and belongs to several professional tasting committees, together with Ion de María, a beer researcher and brew maker for the last 10 years, decided to take this first step in the BLAI Project. Somewhat late, Carolina Kutz Garaizabal joined us to give balance to this adventure. Her knowledge about the sensory analysis in the Hostelry and her experience in the trade and business world, offered the third vertex of the Blai triangle.

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We are in Astigarraga

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