This was the first rosé ever to be produced on the hills above Getaria, a fishing village on the coast of the Bay of Biscay in the Basque Country. It’s made of 50% Hondarribi Beltza, a red grape believed to be a descendant of Cabernet Franc, which gives this rose its savory, green herbaceousness, and 50% Hondarribi Zuri, a white grape. To make this beautiful, lean, saline, slightly effervescent rose, the white and red grapes are hand-picked, de-stemmed, co-fermented and bottled young while before all of the CO2 has dissipated. Beautiful yet subtle wild berry and violet aromas lead to a crisp refreshing palate of pink grapefruit, sour cherry and limestone minerality. This unique rosé is extremely versatile. Pair with anything from a Pyrenées Brebis sheep's milk cheese, to a Basque-style squid a la plancha to traditional sushi, like an eel avocado or yellowtail scallion hand roll.