Juan Celaya Letamendi has revived a tradition which is over 300 years old. He makes Txakoli in the House of Upaingoa, which has been admitted into the Denominación de Origen Getariako Txakolina. At the beginning of the process, in the same press, the grapes undergo a pre-fermentative maceration at a low temperature using dry ice (solid carbon dioxide) - this method is called cryo-maceration. Using this system we optimize the extraction of fruit and floral aromas. From the press the must (grape juice) runs down to the tanks for fermentation at controlled temperatures of 16-17°, following decantation and separation of the lees in order to carry out a 'virgin' production without any contact with solid material. The fermentation lasts for 25/30 days until all the sugar has been converted into alcohol.
The quality of the wine is started in the vineyard where 'thinning-out' work is carried out, leaving production below that allowed by the Denominación de Origen, as we are aiming at wines with a production of between 12 and 12.5 ° alcohol which balance and compensate for the high acidity values which are typical of the grape varieties used.