Winery / Producer: Bodegas Ameztoi (Historical guarantor of artisanal Txakoli, globally respected for elevating the potential of coastal terroir to haute cuisine).

Specific Origin: Selected plots of old vines in Getaria, Gipuzkoa, D.O. Getariako Txakolina, Basque Country, Spain.

Varietal Composition: 100% Hondarribi Zuri from low-yielding old vines.

Viticulture and Soils: Coastal vineyards directly exposed to the salty wind of the Cantabrian Sea. Clay-limestone soils formed over layers of sedimentary rock and eroded schists.

Winemaking and Aging: Manual harvest in small crates. Gentle pressing under controlled atmosphere. Alcoholic fermentation at low temperature in stainless steel tanks. Subsequent noble aging for several months on fine lees with subtle mechanical stirring to add volume. Cold bottling maintaining its natural carbonic gas effervescence.

Style: Age-worthy white wine with lees and natural effervescence, complex, dense, unctuous, profoundly gastronomic, and very saline.

Alcohol Content: 11.5% Vol.

Capacity: Traditional 750 ml bottle.

SKU: ESP-AMEZTOI-PRIMUS-750

Appearance: Displays an elegant, brilliant straw-yellow color with subtle golden highlights and clean greenish reflections. Reveals greater density in the glass with a slow release of natural microbubbles.

Nose: A superb and mature aromatic profile. Initially, it unfolds intense notes of white fruit (water pear, baked cooking apple) intertwined with candied lemon peel and ripe grapefruit. As it aerates, complex aromas of fine pastry, fresh yeast, green almond, and a distinct marine minerality emerge, evoking coastal rocks and dried seaweed.

Palate: The entry is powerful, voluminous, and surprisingly unctuous. Its passage across the palate is silky and glyceric thanks to the work of the lees, but it is instantly propelled by immense vertical acidity and the tingle of its fine effervescence. The finish is eternal, dry, and deeply savory, leaving a profoundly elegant saline and bitter aftertaste.

High-End Gastronomic Pairing: Due to its unctuous and complex texture from the fine lees, Ameztoi Primus requires structured, intense, and very refined dishes. It is the ideal pairing for fatty grilled or baked fish (wild turbot, sea bass, cod loin 'al pil-pil'), creamy and soupy seafood rice dishes, large grilled langoustines, and scallops seared in hazelnut butter. It harmonizes celestially with high-end Japanese cuisine, especially tuna belly nigiri (Otoro), fatty sashimi, and seafood tempura. In contemporary Mexican cuisine, it creates a spectacular synergy with traditional chiles en nogada (where its acidity cuts through the richness of the batter and cream), grilled fish with complex dried chili marinades, garlic shrimp, and creamy crab or spider crab preparations.

Suggested Moments:

• Special Celebration in Fine Dining: The perfect bottle to grace an anniversary tasting menu or a high-level culinary celebration, where the wine evolves beautifully glass after glass.
• Gourmet Romantic Dinner: Excellent for presiding over an intimate evening designed around fine seafood, large glasses, and a leisurely conversation by candlelight on a special night.
• Exclusive Gift for Oenophiles and Sommeliers: The ultimate gift for serious collectors seeking to experience the maximum expression and aging potential offered by the Hondarribi Zuri grape with serious aging.
• Sophisticated Summer Evenings: An absolute luxury option to enjoy at dusk on a terrace or beach, pairing mature soft cheeses (Brie or Camembert type) or fine charcuterie while gazing at the horizon.

What is the exact serving temperature for Ameztoi Primus Txakoli?

Due to its complexity, palate volume, and lees aging, it should not be served as chilled as a common young white wine. The ideal temperature is between 8°C and 10°C. This allows the aromas of pastry, dried fruits, and candied apple to express themselves without the cold blocking its unctuousness.

Is it advisable to use a decanter or large glasses for this white wine?

It does not require prior decanting, but it greatly benefits from being served in large glasses (Burgundy style or light red wine glasses) instead of traditional flat Txakoli glasses. The wide glass helps expand its aromatic palette of yeasts and enhances its rich passage across the taste buds.

How long can a bottle of Ameztoi Primus be cellared?

Thanks to the excellent natural acidity of the old Hondarribi Zuri vines and the structural protection provided by aging on fine lees, Primus has surprising aging potential for a Txakoli, evolving favorably and gaining silkiness in the bottle over the next 3 to 5 years if stored at a constant temperature.

What exactly does lees aging contribute to this wine?

Lees (dead yeasts that completed fermentation) enrich the wine by releasing compounds called mannoproteins. This gives Primus its unctuous, creamy, and dense texture, reducing the astringency of the young grape and endowing it with an aromatic complexity reminiscent of fine pastries, balancing its sharp native acidity.