The Basque Country on your palate
Our Brands
Our Brands
-
Aitaren is a family-owned winery located in Zestoa, in the Basque Country, near the coastal town of Zumaia. It specialises in producing txakoli, a traditional Basque white wine, under the Getariako Txakolina Designation of Origin. The winery focuses on expressing the character of its local landscape through wines made from its own vineyards, combining traditional craftsmanship with modern winemaking techniques.
The winery cultivates approximately four hectares of vineyards, mainly growing the indigenous Hondarrabi Zuri grape variety. Located around 1.5 kilometres from the sea, the vineyards benefit from the maritime climate and distinctive soils rich in clay, marl and minerals. The grapes are harvested by hand in small boxes and carefully selected to preserve their freshness and quality. During production, gravity is used to move the grape juice gently, avoiding pumps and minimising handling. Fermentation and ageing take place in different vessels, including stainless steel tanks, French oak barrels and concrete eggs, depending on the wine.
Founded in 2015, Aitaren continues the legacy of Juan Eizagirre, whose passion for winemaking inspired his children to establish the winery. Its name means “of our father” in Basque, reflecting its family heritage.
-
Alútiz is a family-owned winery located in Samaniego, in the Basque Country, within the Rioja Alavesa wine-growing region. It specialises in producing wines that combine local traditions with modern winemaking techniques. The winery focuses on expressing the character of its vineyards through a diverse range of red, white and rosé wines, while also welcoming visitors to discover its history, cellars and winemaking philosophy.
The winery uses grapes from its own vineyards, including Tempranillo, Garnacha and Viura. One of its most distinctive methods is carbonic maceration, a traditional technique in which whole grape bunches ferment before being pressed, producing young, fruity and aromatic wines. Alongside these traditional wines, Alútiz creates oak-aged reds and distinctive white wines, using stainless-steel tanks, concrete vats and oak barrels to develop different styles and flavours. Hand harvesting and careful grape selection help preserve quality and the characteristics of each variety.
The family has been making wine for more than 200 years, passing its knowledge and traditions from generation to generation. In the 1980s, Eduardo Berganzo helped establish the modern winery, continuing the work of earlier generations. Originally known as Bodegas Pascual Berganzo, the winery adopted the name Alútiz in honour of the family’s maternal surname.
Today, Alútiz brings together three historic winemaking spaces, including an underground stone cellar dating from the 17th century. This combination of heritage and innovation reflects its commitment to preserving local traditions while developing contemporary wines.
-
Aceite Artajo is a family business committed to the production of top quality extra virgin olive oil. They exclusively use olives harvested from their own estate not using any chemical fertilisers and pesticides. The olives are crushed in their own mill, taking care of the whole process from the olive tree to the bottling.
-
-
-
-
BASATXERRI is the Association for Basque Outdoor Pig Breeders.
-
-
Jean-Louis Sallaberry, Master craftsman, and all his team on Bipia, are real expert in the art of preparing and concocting condiments out of Espelette chilli pepper.
BIPIA, a traditional hand-made production with no added preservatives, but above all, the passion for a country, a land and a product, Espelette chilli pepper.
-
Family tradition is the essence of Bodega Castillo de Monjardín. A know-how that, along with almost four decades of experience, has made their wines known and recognized worldwide.
Their innovative spirit has led them to revolutionize the world of winemaking. They were pioneers in introducing Chardonnay in Navarra, to harvest at night and to make white wines fermented in oak barrels … A true revolution back in the 80s.
-
-
-
-
-
The family run Bodegas Lezaun is located in the Navarre region of Basque Country.
-
-
Petritegi is a traditional Basque cider house located in Astigarraga, in the Basque Country of northern Spain, near San Sebastián. It specialises in producing natural cider, combining centuries-old traditions with modern techniques. In addition to making cider, Petritegi offers visitors the opportunity to discover Basque cider culture through guided tours, tastings and traditional meals.
The cider-making process begins with selecting carefully ripened apples, including different local varieties. These apples are washed, crushed and pressed to extract their juice, which is then fermented under controlled temperatures to develop its characteristic flavour and aroma. Petritegi combines traditional knowledge with modern technology to ensure quality while preserving the natural character of its cider. Its range includes natural cider and sparkling varieties.
Petritegi’s history dates back to 1526, when its farmhouse and cider press were built. The business has remained closely connected to cider production throughout its history, with the Otaño-Goikoetxea family continuing and developing this tradition across generations. Over time, the company has modernised its production methods, expanded its products and promoted Basque cider culture to international audiences.
Today, Petritegi represents a meeting point between heritage and innovation. Its traditional txotx experience, in which visitors taste cider directly from the barrels, reflects the social importance of cider in Basque culture. Through its products and visitor experiences, Petritegi continues to preserve and share this distinctive cultural tradition.
-
Rafa Gorrotxategi is the third generation of the Gorrotxategi Family. Since his childhood he has lived among ovens and pastry sleeves.
-
Spanning five generations and over 150 years, Yurrita is the oldest preserve company in the Basque Country. You can taste their experience in all their products in particular their anchovies and Bonito del Norte, which are fished from the Bay of Biscay.
-
“OUR POINT OF VIEW IS SIMPLE. WE WORK IN CONSONANCE WITH THE CYCLES OF NATURE, TO WHOM WE OWE EVERYTHING”. Pedro Zubelzu