REGION: Basque Country

Hugging the slopes of the Basque coastal town of Getaria is the Akarregi family’s generations-old caserío, or farmhouse, and their 17 hectares of vineyards. No frills here, and no frills necessary for the production of this salty wonder of the world—just clean tanks and cold temperatures.

Cider has been produced at the same farmhouse in Astigarraga by members of the Astarbe family for close to five centuries. Their devotion to both tradition and innovation (they produce both classic and Champagne-method ciders) have earned them berths at Michelin-star tables in Spain and fans abroad.

Artadi’s López de Lacalle family has developed an exciting new project of high-quality traditional-method sparkling wine. Made from Hondarribi Zuri grown by the coastal town of Zarautz; the sea-kissed, high-acid grapes are ideal for 30 months of sur-lie aging before disgorgement with no dosage.

La Lata was created by Álvaro de la Viña and Ana González, the husband-and-wife team behind Selections de la Viña. Having formerly imported citrus fruit before wine, life’s twists and turns brought them full circle by combining their past and present careers…in a can.

The Ulacia estate, above the small fishing port of Getaria in the heart of Basque Country, has been family owned since the 1940’s. The winery produces a small amount of light, petillant white Txacoli (most of which is consumed locally) and also a delightful rosé.