Doniene Gorrondona has absolutely crushed it with this wine. Made in a reasonably lo-fi, minimal intervention way, we love the top notes of bruised apple, clementine and oyster shell. Enjoy brisk acidity and a saline accent in the mouth here, with lots of concentration of fruit.

Hold onto your corkscrews and get ready to groove in the coastal town of Bakio, where the wine adventure at Doniene Gorrondona has been unfolding since 1852! Picture this: four enologists, armed with a passion for partying with grapes, took over the reins. It all kicked off with the wine wizard Itziar Insausti in 1994, who surfed into Bakio thanks to a Basque Government program shouting, "Let's bring back the Txakoli!" Falling head over heels for the area's vibes, ancient vines, and funky soils, Itziar and her partner Julen Frias cranked up the operation. Then, enter viticulturalist Andoni Sarratea, joining in 1996, and the trio started planting vineyards. Itziar's brother Egoitz joined in 2000. Imagine their vineyards as a natural amphitheater, facing out to the Bay of Biscay but shielded from the wildest weather by the Western arm of the bay. They're farming without herbicides or pesticides, yielding lower than the regional rulebook suggests, and letting the native yeasts throw the ultimate wine party in their 'pied de cuve' fermentation.