THE VINEYARD Unea, La Plana and Santa Cruz , within Artazu (Navarra). Farmed organically, with an average yield of 2700 kg/ha.

ASSEMBLAGE 100% Garnacha Blanca

SOIL Poor soils composed of silt and calcareous sands, with low organic matter and good drainage.

VINE AGE Planted in 2005 & 2006

VINIFICATION Using the free-run juice, fermented in stainless steel tanks & 500L barrels - no skin maceration, and no malo-lactic conversion.

AGING Aged in stainless steel on the lees for one year, prior to another 2 years in bottle prior to release.

BOTTLES PRODUCED 3607 bottles and 20 magnums

94, RP - "The village white 2021 Santa Cruz de Artazu Blanco was produced with Garnacha Blanca, a variety that was almost lost. They have two certified organic vineyards. The wine fermented 50/50 in stainless steel and 500-liter French oak barrels, and it had a slow aging of two years and seven months with lees. It has a bright yellow color and an expressive, elegant and nuanced nose of white fruit, flowers, yeasts and nuts, subtle and elegant, with a sense of harmony and delicacy. It has 13% alcohol and a pH of 3.35, denoting medium ripeness and very good freshness, and it's supple, with a long, clean, dry, chalky and precise finish. "

THE VINEYARD Sakanandia, Txangola, Santa Cruz, Korteta, La Plana and Basakaitz , all within Artazu (Navarra). Organically farmed, with an average yield of 2500 kg/ha.

ASSEMBLAGE 100% Garnacha

SOIL Poor soils composed of silt and calcareous sands, with low organic matter and good drainage.

VINE AGE Between 80-100 years old

VINIFICATION Fermented in open-top vats with a 24-48 hour cold maceration, then preserving the skins for the duration of fermentation (10-12 days). Once-daily pump-over done to keep cap moist & moderate temperature. No press juice is utilized.

AGING Racked into 500L French & Austrian oak barrels, 2-5 years of age. The wine will stay 12 months in barrel, and another 7 months in bottle prior to release.

BOTTLES PRODUCED 6919 bottles & 52 magnums

95, RP - "The village red from Artazu is the 2023 Santa Cruz de Artazu was produced with grapes from small plots of old head-pruned and dry-farmed vines on silt and limestone soils that provide finesse. It has notes of red fruit and flowers, aromatic herbs and perfectly integrated oak after it matured in well-seasoned 600-liter barrels for eight months. It's harmonious, elegant and fine-boned, with elegant tannins and great balance. It's approachable now because of its harmonious profile but has the stuffing and balance between its components to age nicely in bottle. "

THE VINEYARD Zarramendi, within San Martin de Unx (Navarra), 600m altitude. Farmed organically, with an average yield of 3200 kg/ha

ASSEMBLAGE 100% Garnacha

SOIL Poor soils composed of silt and calcareous sands, with low organic matter and good drainage.

VINE AGE Planted in 1997

VINIFICATION Fermented in open-top vats with a 24-48 hour cold maceration, then preserving the skins for the duration of fermentation (10-12 days). Once-daily pump-over done to keep cap moist & moderate temperature. No press juice is utilized.

AGING Racked into 500 & 600L French & Austrian oak barrels, 2-5 years of age. The wine will stay 12 months in barrel, and another 7 months in bottle prior to release.

BOTTLES PRODUCED 14,771 bottles & 132 magnums

93, RP - "The 2023 Pasos de San Martín, produced with grapes from the village of San Martín de Unx shows the more Mediterranean face of Navarra, with notes of berries, flowers and aromatic herbs, a juicy palate and good ripeness (14.5% alcohol) and balance. There is purity, no trace of oak—it matured in 600-liter casks for 12 months—and a fine, powdery texture with fine, chalky tannins. It has purity, precision and elegance. "