The Virgen de Lorea Wineries have spacious and modern facilities following a design that guarantees the most suitable production process for obtaining txakolí.
The careful wine production and a careful production process that includes: destemming, cold maceration, racking, fermentation at controlled temperature, racking, stabilization, filtering and bottling, determine the obtaining of an excellent quality of the elaborated product. In our laboratory, sugars and acidities are controlled before the harvest, as well as the fundamental parameters of the txakolí must.
Since 1995 -the year in which the commercial activity began- when it had 4 hectares and produced 80,000 liters of txakolí, the winery has gradually grown and evolved as have its production methods and techniques. Already in 2004, it reached its own 15 hectares and 9 more associated winegrowers who received technical assistance, giving rise to a production of 280,000 liters of wine.
The grape variety selected for the elaboration of the txakolís are the Hondarribi Zuria and the Folle Blanche in a proportion of 80 percent and 20 percent respectively.
