Txakoli

Method

Crush the white wine grapes thoroughly and add water to the pulp, then sprinkle tartaric acid to prevent oxidation and adjust acidity. Dissolve sugar in a small amount of warm water and mix with the grape juice, then sprinkle yeast evenly over the surface and stir gently. Transfer to a clean demijohn or fermentation vessel, fit an airlock, and ferment at 15-18 degrees Celsius for 10-14 days until fermentation slows visibly. Rack the wine carefully into a clean vessel, avoiding sediment, and allow secondary fermentation to occur for another 2-3 weeks at cool temperature. Bottle the txakoli when fermentation has nearly ceased, leaving minimal headspace, and store horizontally in a cool, dark place for at least 3 months before drinking. Serve chilled at 8-10 degrees Celsius, traditionally poured from height into glasses to create slight carbonation and aeration.