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Amoro de Vino: Picon Vasco

750 ML / ALC 17% BY VOL

GRAPE VARIETIES: 100% Viura (aka Macabeo)

The liquid is a rich tawny mahogany color, with a slight bronze amber tint. The nose is complex with bitter orange, lemon verbena, quinine, and mocha coffee notes. The mouth feel is both rich and acidic, with a mix of both orange zest and juice, notes of herbs, spice, bark, vanilla, mint, cola, pine, and pepper, with a nutty, vegetal, and velvety finish.

The underlying wine is an all natural 100% Viura based wine, from very old pre-phylloxera vines grown in high-elevation vineyards from the Basque portion of Rioja, Spain (Rioja Alavesa) We construct the product similarly to vermouth, using a mix of bitter herbs and botanicals, macerated in the base wine. These bitter and herbal botanicals include gentian root, chinchona bark, quinine, a blend of bitter orange peels, Basque lemon verbena, and molasses.

Amoro de Vino: Apéro Ibérico

750 ML / ALC 15% BY VOL

GRAPE VARIETIES: Viura (aka Macabeo)

The liquid is a blood red to orange color, with a bring orange glow when mixed. The nose is complex with bright bitter citrus, grapefruit, rhubarb, dark cherry, with hints of vanilla, sage, and bitter melon. The mouth feel is both bittersweet and acidic, with a mix of both orange = and grapefruit, notes of herbs, spice, bark, vanilla, and a finish that is unlike its contemporaries, making it versatile enough for cocktails and spritzes, but also balanced, natural, and refined enough to drink neat.

The underlying wine is an all natural 100% Viura based wine, from very old pre-phylloxera vines grown in high-elevation vineyards from the Basque portion of Rioja, Spain (Rioja = Alavesa) We construct the product similarly to vermouth, using a mix of bitter herbs and botanicals, macerated in the base wine. These bitter and herbal botanicals include gentian root, chinchona bark, beet root, a blend of bitter citrus peels, elderberry, rhubarb, and notes of saffron.

Peccadillo 100% Tempranillo de Rioja

 750ML / ALC 14% BY VOL   

GRAPE VARIETIES: 100% Tempranillo

Full bodied but balanced, light, and crisp — almost crunchy — this wine has a dark ruby color, and an incredible nose that smells very much of the wild herbs that grow in the clay, loam, and calcareous soil of Rioja’s highest elevation vines, as well as ripe red and black berries. The noticeable acid makes the mouth water on the first sip, with great fruit flavor, such fennel, black cherry and raspberry. This wine is ready to drink, but it can age longer than most young carbonic wines due to the months spent in oak. This is not your traditional Tempranillo from Rioja, and that’s why we love it.

Peccadillo is produced in the Rioja sub-region known as Rioja Alavesa, the portion of the famed Spanish winemaking territory that sits at the highest elevation in the DOCa, though it still sits within the boundary of the Basque Region while still being part of La Rioja.

The grapes were picked by hand, and then after sorting, selected by hand again at the bunch selection table. Vinified using Carbonic Maceration for 48-72 hours in cold steel tanks, and then fermented for 10-12 days in concrete tanks, we used a gentle pump-over and punch down to improve extraction. Aged for 6 months in French oak.

Peccadillo 100% Viura de Rioja

750ML / ALC 14% BY VOL

GRAPE VARIETIES: Viura (with skin-contact)

Rich and creamy, yet fresh and crisp — this wine has a warm but light amber color, and an incredible nose that smells intensely of the wild flowers that surround the vines in the clay, loam, and calcareous soil of the high elevation vines. A pronounced acidity makes the mouth water on the first sip, with great fruit flavor, such as grapefruit, lemon verbena, grassy stone fruit, honeydew melon, and lime peel. This wine is ready to drink, but it can age well, due to the six months spent in oak. Tangy, nutty, herbal, grassy, with apple and pear notes.

The wine is produced in the Rioja sub-region known as Rioja Alavesa, the portion of the famed Spanish winemaking territory that sits at the highest elevation in the DOCa, though it still sits within the boundary of the Basque Region while still being part of La Rioja. The grapes were picked by hand, and then after sorting, selected by hand again at the bunch selection table. Vinified after destemming in concrete tanks and fermented with their skins for two weeks, we used a gentle pump-over and punch down to improve extraction. Aged for 6 months in used French oak, then bottled with no added SO2. No fining, no additives, and only slightly filtered before bottling.

Órdago Iberiko

Craft Basqaue Dry Hard Cider

750ML / ALC 6% BY VOL

APPLE VARIETIES: Blend of Organic & Biodynamic Wild Heirloom Golden Apples

The nose of this incredibly elegant and bone-dry cider is both fresh and yet slightly funky (in a very good way). The cider is unfiltered and slightly effervescent, with strong aromas of apple, peach and orange blossoms. Yeasty, tart, and full apple flavor.

Freshly hand-picked wild apples are fed via a gentle water press to a proprietary crusher for first-press juice only (similar to Extra Virgin Olive Oil) before being moved to wooden barrels for aging and natural fermentation. There are no other ingredients other than first-press juice and natural wild yeasts from the apples.

Txampian Txakoli Blanco

 750ML / ALC 11.5% BY VOL   

GRAPE VARIETIES: 100% Hondarrabi Zuri

A bright yellow green color with a slight but fine effervescence. The nose is complex with peach, citrus, and floral notes, and the mouth feel is perfectly balanced acidity, minerality, and salinity, with a dry, fruity finish. The gentle bubbles are elegant, delicate, and make this wine perfect for food pairing

Txampian Blanco is produced by the fifth-generation of winemakers from the famed Eizaguirre family, from old vines grown high on breathtaking rolling hills just above and overlooking the beautiful Bay of Biscay in Zarautz, Spain. They pioneered the use of local “Integrated Production” since the climate in the area is too wet for any normal or certifiable organic or biodynamic production methods. Instead, they bring nearby sheep from a dairy farm to prune the grass and dead vine leaves that would otherwise lead to rot and other issues, leaving only the living grapes which fight through rough conditions to produce these amazing wines.

Txampian Txakoli Rosado

 750ML / ALC 11.5% BY VOL   

GRAPE VARIETIES: 50% Hondarrabi Zuri, 50% Hondarrabi Beltza

A warm, soft pink hue with complex yet fresh and clean notes of grapefruit, raspberry, and nectarine zest. The mouth feel is very round and unctuous, with a light effervescence and very bright acidity and minerality that pairs this wine with almost any food.

Txampian Rosado is produced by the fifth-generation of winemakers from the famed Eizaguirre family, from old vines grown high on breathtaking rolling hills just above and overlooking the beautiful Bay of Biscay in Zarautz, Spain. They pioneered the use of local “Integrated Production” since the climate in the area is too wet for any normal or certifiable organic or biodynamic production methods. Instead, they bring nearby sheep from a dairy farm to prune the grass and dead vine leaves that would otherwise lead to rot and other issues, leaving only the living grapes which fight through rough conditions to produce these amazing wines

Tximista Vermut de Txakoli Rojo

 750ML / ALC 15% BY VOL   

GRAPE VARIETIES: 100% Hondarrabi Zuri

Tximista Rojo is a deep chestnut auburn in color, with a dark russet hue. The nose is complex with grapefruit, raspberry, and nectarine notes, and a finish of toast, vanilla, and caramel, all balanced by a bitter and tannic base. The underlying txakoli wine fills everything with bright acidity, mineral, and salinity, but the rich botanicals lend more depth.

The underlying wine is produced by the fifth-generation of winemakers from the famed Eizaguirre family, from old vines grown high on breathtaking rolling hills just above and overlooking the beautiful Bay of Biscay in Zarautz, Spain. They pioneered the use of local “Integrated Production” since the climate in the area is too wet for certified organic or biodynamic production methods. Instead, we bring sheep from a farm next door to eat the dead vine leaves, grass, and pests that would otherwise lead to rot, leaving only the living grapes which fight through rough conditions to produce the wine.   

From there, we construct the vermouths using a double-maceration. First, we make an extract from over 80 mostly local aromatic herbs from all around us in the Basque Country, creating a hydroalcoholic solution between those botanicals and the base spirit Orujo, which is a clear pomace brandy similar to eau de vie, and is distilled from our grape stems, seeds, and skins. This mixture is aged for several months in old French oak barrels. Next, the extract is mixed with our txakoli wine, a natural sugar solution, and a touch more alcohol to balance everything out at 15% ABV. After a short period of blending and rest, the overall mixture is then chill-filtered before bottling.

Tximista Vermut de Txakoli Blanco

 750ML / ALC 15% BY VOL   

GRAPE VARIETIES: 100% Hondarrabi Zuri

Tximista Blanco is a bright straw yellow color, with a slight herbaceously green tint. The nose is complex with peach, lemon, spice, and floral notes, and the mouth feel is very much like its underlying txakoli wine -- filled with bright acidity, mineral, salinity, and a dry, velvety finish. 

The underlying wine is produced by the fifth-generation of winemakers from the famed Eizaguirre family, from old vines grown high on breathtaking rolling hills just above and overlooking the beautiful Bay of Biscay in Zarautz, Spain. They pioneered the use of local “Integrated Production” since the climate in the area is too wet for certified organic or biodynamic production methods. Instead, we bring sheep from a farm next door to eat the dead vine leaves, grass, and pests that would otherwise lead to rot, leaving only the living grapes which fight through rough conditions to produce the wine.   

From there, we construct the vermouths using a double-maceration. First, we make an extract from over 80 mostly local aromatic herbs from all around us in the Basque Country, creating a hydroalcoholic solution between those botanicals and the base spirit Orujo, which is a clear pomace brandy similar to eau de vie, and is distilled from our grape stems, seeds, and skins. This mixture is aged for several months in old French oak barrels. Next, the extract is mixed with our txakoli wine, a natural sugar solution, and a touch more alcohol to balance everything out at 15% ABV. After a short period of blending and rest, the overall mixture is then chill-filtered before bottling.