We’re steadfast in our belief of the true nobility and importance that Arkaitz and Dabit of Hasi Berriak bring to the Txakolina and Basque Country wine scene. While the US market recognizes Txakolina as fizzy, sweet, and fun, Dabit and Arkaitz focus on much more serious and gastronomic expressions that are linear, dry, still, and obviously of the land.

The longstanding friends founded Hasi Berriak in 2017, from a little under 4 hectares of landholdings in Mendata that Dabit inherited from his Father. While up to 7 indigenous varieties are present in the vineyards, the focus is on Hondarrabi Zuri and Hondarrabi Zerratia. Soil types vary among plots, with the general soil type being described as chalky loam.

Much of the excellence of their wine comes from location—the high elevation, coastal vineyards breathe the maritime climate and have enough airflow to allow for biodynamic farming.

Living vineyards foster the healthy yeast populations needed for spontaneous fermentation, and also allow for balanced grapes with full phenolic signatures. While an acid driven style is true to the climate, it can be surprising how much depth and texture these wines are capable of.

The duo ferment and age in stainless steel, chestnut barrel, or terra cotta amphora. Wines are not fined or filtered and no adjustments are ever made. As with other growers we work with, nothing is rushed or pushed along.

The resulting wines have had a meteoric rise in recent years—the wines of Hasi Berriak can be easily found in Michelin starred restaurants in Basque Country and throughout the EU. We’re proud to have introduced these compelling and authentic expressions to the United States.