‘Arima’ means ‘soul’ in the ancient Basque language. With this wine, Gorka Izagirre strives to unveil the true essence of the Hondarrabi Zerratia grape. ARIMA by Gorka Izagirre is the soul of the winery.


The harvest is special because it takes place in the final stage of the ripening process, and unlike traditional txakolis, these vines offer very ripe grapes while maintaining the acidity required for cellar ageing. Following a dry summer, the harvesting comes with the wet season, which requires that the grapes be in optimal health. Before picking the Hondarrabi Zerratia grapes destined for ARIMA, the viticulturists at Gorka Izagirre proceed vine by vine, selecting three clusters of grapes on each that are to be left for a late harvest. The grapes are then picked by hand and carried to the winery in 15kg boxes.


Destemmed clusters are kept in a container filled with carbon dioxide at 14ºC for the tiny golden berries to macerate before-fermentation. After a 12-hour maceration, the must is carefully pressed in bladder presses before it is stabilised statically for 36 hours at 10ºC in an inert environment. After, it is transferred to 500 litre barrels of new French oak from the Allary Tonnellerie in France, where the must of cold fermented at 12ºC in a slow process that leads to a delicate balance of alcohol, sweetness and acidity. The larger barrel size also limits the influence of the oak and results in a better integrated wine.


Once the winemaker determines, the fermentation process is interrupted, and the wine is allowed to age on the lees in barrels for 6 months under strict control to prevent fermentation from resuming. Following frequent tastings, the winemaker determines the ideal time to stop stirring the lees and the wine is transferred to stainless steel tanks where a series of careful racking takes place in an inert environment until the wine is perfectly clean. Nearly one year after harvest, ARIMA by Gorka Izagirre is bottled and stored for ageing, where the wine reaches an exceptional level of maturity and complexity.


Colour: Brigth yellow, elegant and spotless presence. It leaves a good glycerine presence on the glass, with slow tear detachment.
Nose: Noble aromas blend with very ripe fruit and caramelized sweet spice and cinnamon. On a secondary level, there are touches of honey wrapped in citrus and essences of daffodil and acacia. It has a high aromatic density.
Palate: Silky and embracing. A greedy, fruit and herbal sensation which releases a spectacular acidity that ensures a superb future evolution full of crystallized fruit and honey.
Food matches: ARIMA is usually paired with desserts and makes an excellent companion to have in after-lunch or after-dinner conversations; however, it goes well with foie gras, truffles, and fine cheese platters as well.