Mostly Hondarribi Zuri with a small complement of Mune Mahatsa (Folle Blanche) from estate vineyards planted in clay and limestone soils on the southern slope of the Otxaran-Zalla ridge. Fermented in stainless steel and aged for three months on the lees. The presence of obscure French varieties like Folle Blanche and Gros Manseng in the Basque Country dates back 1000 years to the beginnings of the Camino de Santiago, when monks who walked the pilgrimage would bring varieties from their local vineyards to plant along the route.