Tantaka Rosado
Hints of wild strawberry and crushed raspberry blend with floral nuances. On the tongue, soft tannins mingle with juicy red fruit, supported by bright acidity and a touch of spice — a refreshing and elegantly structured rosé.
| Producer | Tantaka |
| Region | Getariako Txakolina |
| Appellation | D.O. Arabako Txakolina |
| Vintage | 2023 |
| Grape variety | Hondarrabi Zuri Beltza |
| Type | Rose |
| Soil | Alluvial and clay-limestone |
| Vineyard altitude | 330 m |
| Orientation | South-west |
| Farming | Certified organic |
| Vinification | Fermented in stainless steel, followed by malolactic fermentation and five months of ageing on the lees. |
| Oak ageing | Stainless steel, malolactic + 5 mo on lees |
| Alcohol | 13% |
| Body | Medium |
| Acidity | Medium |
| Serving temperature | 9–11°C |
| Cellaring potential | 4–8 yrs |
| Production | 1,200 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 — 43 pairings across 8 courses.
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
Garlic shrimp · Lobster · Langoustines · Crab · Mussels · Scallops · Shellfish tartare · Seafood platter · Razor clams
Seafood pasta
Roasted vegetables · White or green asparagus · Pumpkin dishes · Beet carpaccio · Stuffed zucchini · Avocado & citrus salad · Grilled artichoke · Lentil-based dishes · Eggplant parmigiana · Truffle mashed potatoes
Shawarma
Paella (seafood or mixed) · Croquetas (ham or cheese) · Gambas al ajillo (garlic shrimp) · Pimientos de Padrón
Beurre blanc · Aioli · Mustard cream sauce · Ponzu sauce · Soy-ginger glaze · Satay (peanut) sauce · Curry sauce (mild or spicy) · Miso glaze · Anchovy butter · Saffron cream sauce
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)
