Diapiro
An aromatic mix of crushed citrus pith and white blossoms opens the nose. On the palate, dynamic acidity propels flavours of green pear, saline minerality, and a flinty undertone — lively and precise, with a clean, lasting finish.
| Producer | Tantaka |
| Region | Getariako Txakolina |
| Appellation | D.O. Arabako Txakolina |
| Vintage | 2022 |
| Grape variety | 80% Hondarrabi Zuri · 20% Petit Corbu |
| Type | White |
| Soil | Alluvial and clay-limestone |
| Vineyard altitude | 330 m |
| Orientation | South-west |
| Farming | Certified organic |
| Vinification | Fermented in 2,500-litre stainless steel tanks, followed by 8 months of ageing on its lees. |
| Oak ageing | Stainless steel (2,500 L), 8 mo on lees |
| Alcohol | 13% |
| Body | Medium |
| Acidity | High |
| Serving temperature | 9–11°C |
| Cellaring potential | 4–8 yrs |
| Production | 2,500 bottles |
In the glass.
A hot and very dry year with severe drought stress across the vineyards. Early harvest with reduced yields and small berries. Wines are concentrated and ripe, with lower acidity than usual, offering a rounder, fuller style atypical for the region.
At the table.
Tested at our own service — 52 pairings across 9 courses.
Veal sweetbreads · Roasted pork belly
Grilled (SMOKED) salmon · Tuna (tataki, grilled) · Raw fish tartare · Pan-fried white fish · Halibut · Fish with beurre blanc · Sea bass in salt crust
Oysters · Garlic shrimp · Lobster · Langoustines · Crab · Mussels · Scallops · Shellfish tartare · Seafood platter · Razor clams
Truffle pasta · Seafood pasta · Gnocchi with sage butter
Avocado & citrus salad
Deep-fried snacks · Spring rolls · Kibbeling · Shrimp croquettes
Flammkuchen
Paella (seafood or mixed) · Croquetas (ham or cheese) · Gambas al ajillo (garlic shrimp) · Pimientos de Padrón
Beurre blanc · Hollandaise sauce · Pesto (basil or sun-dried tomato) · Salsa verde (herb sauce) · Aioli · Mustard cream sauce · Ponzu sauce · Soy-ginger glaze · Satay (peanut) sauce · Curry sauce (mild or spicy) · Miso glaze · Caper-butter sauce · Anchovy butter · Black garlic sauce · XO sauce · Saffron cream sauce · Apple cider reduction · Yuzu kosho sauce · Hazelnut vinaigrette · Sage brown butter
Open 30 minutes before service. Decant for younger vintages. Avoid over-chilling — serve closer to the warmer end of the recommended range when paired with richer dishes.
Tantaka
"I believe it is essential to reconnect with the winegrowing criteria used in the past at our Arrastaria Valley. These criteria, lost around 150 years ago, are potentially recoverable. I think it is possible to rediscover our land from the winemaking point of view, by believing in its great potential to produce honest wines with a deep local character."
More from Tantaka.
Hondarrabi Zuri
Petit Corbu
La Marginada (Riesling)
