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Bubbles Jahrgangswein, Millesimato, Millésimé

Color: Straw yellow with greenish reflections.
Smell: Delicate fruity sensations of apple and floral blend with notes of brioches and bread-making.
Taste: In mouth the sip is fresh and tense in a game between fruit and minerality with great persistence.
Food pairing: Perfect for delicate appetizers, seafood and shellfish.

Produced with Viura grapes grown in organic viticulture in Laguardia, between 450 and 700 meters high on clay-limestone soils.
The vineyard produces on average 50hl / hectare, the harvest takes place manually and the grapes are placed in small 10Kg containers.
After an initial cold maceration between 24 and 48 hours, the wine is vinified in steel at low temperature for 10-12 days.
The second fermentation takes place with the classic method and refermentation in the bottle and the wine is left to mature on the lees for 24 months before disgorgement.

Artadi

Artadi, a story linked to the memory and know-how of our ancestors, non-industrial and based on passion and respect for the vineyard. 1985 Laguardia. A group of winemakers, village men and women with deep-rooted traditions and focusing on their vineyards and wines, found Artadi. In 1992 the Lacalle and Laorden family take control of the project. The obsession with viticulture and the cult of the vineyard led us to discover characteristics that define the personality of unique wines: wines that reflect their origin. The same belief was that which led us to expand our project in 1996 in Navarra (Artazu), in 1999 in Alicante (El Sequé) and in 2015 in Guipúzcoa (Izar-Leku). The experiences of our grandparents have become wisdom and a way of life: we keep alive the winemaking traditions of our ancestors, fighting against the destructive progress that chemistry has introduced in industrialized and disrespectful agricultural management. We aim to preserve the production and enjoyment of a "living" wine, with feelings and spirituality, integrating nature and the vineyard into our lives. With the complete absence of fertilizers and synthetic chemicals used in our fields, we are committed to keeping the vineyard ecosystem alive and to producing organic, sustainable and environmentally friendly wines. We consider our vineyards as living organisms independent of external influences. The earth becomes a huge living "being", in which every plant, stone and living being form its vital organs. Despite being immersed in monoculture, we try to preserve the rich genetic diversity of indigenous vines as a precious wine heritage. In this way we develop the maximum personality of our wines. We reject the large-scale industrial production model and work to maintain sustainable systems, with organic procedures that respect the life and natural balance of the vineyards and their surroundings. Application of the terroir as a wine project; passion for well done things; respect for a historical heritage; love for nature; the personality of our wines ... These are the reasons why we work every day with one goal: to produce inimitable wines. Our wines are "made" in the vineyard and their secrets mature, rest and are zealously supported in the cellar. We appreciate the creation of a good wine, following a natural transformation, evolution and entropy as life processes; bunches of balanced vineyards, indigenous yeasts, low sulfur content, absence of chemical compounds and respect for the evolution of a wine. These confidences that are found in every barrel, enhance the richness of our vines.

Classic Method

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