Alfredo Egia Vigneron represents the evolution of a winemaker from Enkarterri who, after more than 20 years of producing Txakoli wine, is now committed to regenerative, low-intervention viticulture. Convinced that this is the most authentic way to express his years of experience and dedication, he has embarked on a new, innovative path.

In his vineyards, he uses only minimal treatments, no herbicides, and actively supports the natural microbial ecosystem. Sulfites and all oenological additives are foregone in his cellar, creating wines that stand apart from the more conventional, standardised styles on the market.

Although yields are lower than before, his wines now reach an international audience, with over 90% of production exported, primarily to dynamic markets with a genuine interest in natural wines that showcase unique terroirs.

Rebel Rebel

This limited production of around 1,300 bottles comes from 2 hectares of very low-yield vines, grown without any synthetic treatments. The wine is made from 80% Hondarrabi Zerratia (also known as Petit Courbu) and 20% Izkiriota Txikia (Petit Manseng), two rare, native grape varieties traditionally cultivated in the Basque Country. The grapes are whole-cluster pressed and spontaneously fermented in used barrels, where the wine matures for a year before spending an additional year in tanks, all without added sulfites. The result is a bold, complex wine, with each vintage offering unique characteristics.

Izaki

Approximately 3,500 bottles are produced from 2 hectares of vines trained in the lyre system. The blend is 70% Hondarrabi Zerratia (Petit Courbu) and 30% Hondarrabi Zuri, another traditional Basque variety. These low-yield vines benefit from excellent foliage exposure. The grapes are whole-cluster pressed, and fermentation occurs spontaneously without sulfites, with 30% of the wine maturing in used barrels and 70% in stainless steel tanks. After a year, when fermentation is complete, the final blend is bottled with just a minimal addition of sulfites.