HIKA BODEGA is the outcome of the union of two ways of understanding the txakoli wine, the indigenous varieties and the Basque terroir.

As winegrowers, we have in mind the criteria for rediscovering the txakoli wine produced in our region, known as Getariako Txakolina, and believe in its potential to produce atlantic txakoli wines, going beyond the ancestral notions of txakoli wine.

Our project is based on:

- Absolute care of vineyard and grapes, which are native varieties as Hondarribi Zuri, Hondarribi Zerratia and Hondarribi Beltza.

- Total respect and attention of soil and climate as differentiating factors of the range of the txakoli wines.

- Dedication to the cultivation works in the vineyard using techniques that respect and protect the environment.

- Professionalism and vocation in the winemaking avoiding manipulations or masking.

- Perfect maturation and decision of the ideal moment for harvesting.

For Hika Bodega is a must to elaborate our txakoli wines in a Green Philosophy Viticulture praxis. The pruning works, green pruning and vintage are crafted.

Minimal intervention viticulture, with organic fertilizers and avoiding herbicides to improve soil health, biodiversity and climate.

We work on a minimum intervention production because we consider it as the best way to express the terroir and the minerality of the txakoli wines, and to be environmentally friendly.

We try to lengthen the growth cycle of vineyard as much as possible to achieve ideal ripening prior to the harvest getting a better maturation and an excellence balance among freshness, acidity and maturity.

Our priority is to obtain and select the best grapes from our vineyards, and because of this we work with moderate production.

The highest productions doesn’t overstep from 6.000 to 7.000 kg / ha.

Protecting and enhancing biodiversity Hika Bodega grows greener.