We are a family cellar located at Urdaibai’s biosphere in Biscay.

Our 24 hectares vineyard are situated at 180 and 250 metres above the sea level. The maritime influence coming from the Bay of Biscay and a great sun exposure allows for a significantly healthy phenological development. We work on integrated viticulture, well aware on the sustainability of the environment and ensuring the quality of our vines and grapes.


We make white wine with our autochthonous grape variety Hondarrabi Zuri...

We are a family cellar located at Urdaibai’s biosphere in Biscay.

Our 24 hectares vineyard are situated at 180 and 250 metres above the sea level. The maritime influence coming from the Bay of Biscay and a great sun exposure allows for a significantly healthy phenological development. We work on integrated viticulture, well aware on the sustainability of the environment and ensuring the quality of our vines and grapes.


We make white wine with our autochthonous grape variety Hondarrabi Zuri, which have planted over with Riesling variety. We have planted the autochthonous grape variety Hondarrabi Beltza with which we will make rosé, red and sparkling over the next years.

Let me introduce you our two white wines, both covered by the Designation of Origin Bizkaiko Txakolina:
Txakoli Aguirrebeko is a wine made from Hondarribi Zuri 85% and Riesling 15%. Aguirrebeko is a young wine characterized for its well-balanced acidity, deep with an impressive citric and white flower aromas. Recommended to be consumed with rice, pasta, fish, seafood and vegetables.

Txakoli Berroja is a wine made from Hondarribi zuri 80% and Riesling 20%. Berroja aged with its lees for 8 to 10 months and still maintains the characteristic crisp of Txakoli complex and silky structure in mouth with a nose of lemon and white flowers. We recommend its tasting with smoked food, fatty fishes or stew meats, red sauces and soy sauce based meals. The wine is elaborated to be a culinary wine. Goes into market after 2 years of aging.


Our Txakolis have been rated between 85 and 90 on specialized magazines such as Guía Peñin, Semana Vitivinícola, James Suckling, Decanter, …