Taste the Region: Culinary Experiences from Soy Ecoturista

The dominant view over the Urdaibai Biosphere Reserve allows us to locate points of heritage interest such as Santimamiñe, the Castro de Arrola, Gernika, the mouth of the estuary and its beaches, the Roman settlement of Forua, the Bizkaia Bocineros Mountains (Oiz, Sollube, Gorbea and Ganekogorta) as well as the borders of Bizkaia in Orduña and Sabigain (Urkiola).

In this place we interpret the fishing and agricultural tradition of the Reserve and its relationship with the seasonal cuisine that combines with the Txakoli produced in the area.

We explain the management and work of the vineyard, based on the native varieties Hondarrabi Zuri and Hondarrabi Beltza and the foreign Riesling, linked to a soil with defined and uniform characteristics, and its conformation of plots based on its orography and orientation, to produce grapes in a sustainable way and closely related to the surrounding fauna and flora, allowing the development of native species such as oak, chestnut, ash, holly, arbutus, laurel, oak and other relict species that exist in the vineyard environment.

In the winery, the work carried out in the handling of the grapes and their musts to obtain a Txakoli with aging capacity over the years is explained, and finally the tasting takes place, with a tasting of two of our txakolis and local products from artisan producers in the region: Idiazabal cheese and two gildas, which are the perfect accompaniment to the Txakoli.

The dominant view over the Urdaibai Biosphere Reserve allows us to locate points of heritage interest such as Santimamiñe, the Castro de Arrola, Gernika, the mouth of the estuary and its beaches, the Roman settlement of Forua, the Bizkaia Bocineros Mountains (Oiz, Sollube, Gorbea and Ganekogorta) as well as the borders of Bizkaia in Orduña and Sabigain (Urkiola).

In this place we interpret the fishing and agricultural tradition of the Reserve and its relationship with the seasonal cuisine that combines with the Txakoli that is produced in the area.

We explain the management and work of the vineyard, based on the native varieties Hondarrabi Zuri and Hondarrabi Beltza and the foreign Riesling, linked to a soil with defined and uniform characteristics, and its conformation of plots based on its orography and orientation, to produce grapes in a sustainable way and closely related to the surrounding fauna and flora, allowing the development of native species such as oak, chestnut, ash, holly, arbutus, laurel, oak and other relict species that exist in the vineyard environment.

In the winery, the work carried out in the handling of the grapes and their musts to obtain a Txakoli with aging capacity over the years is explained.

Finally, the tasting takes place, with a tasting of two of our txakolis and local products from artisan producers in the region: Idiazabal cheese and four assorted pintxos per person, which are the perfect accompaniment to the Txakoli.

The dominant view over the Urdaibai Biosphere Reserve allows us to locate points of heritage interest such as Santimamiñe, the Castro de Arrola, Gernika, the mouth of the estuary and its beaches, the Roman settlement of Forua, the Bizkaia Bocineros Mountains (Oiz, Sollube, Gorbea and Ganekogorta) as well as the borders of Bizkaia in Orduña and Sabigain (Urkiola).

In this place we interpret the fishing and agricultural tradition of the Reserve and its relationship with the seasonal cuisine that combines with the Txakoli produced in the area.

We explain the management and work of the vineyard, based on the native varieties Hondarrabi Zuri and Hondarrabi Beltza and the foreign Riesling, linked to a soil with defined and uniform characteristics, and its conformation of plots based on its orography and orientation, to produce grapes in a sustainable way and closely related to the surrounding fauna and flora, allowing the development of native species such as oak, chestnut, ash, holly, arbutus, laurel, oak and other relict species that exist in the vineyard environment.

In the winery, the work carried out in the handling of the grapes and their musts to obtain a Txakoli with aging capacity over the years is explained.

Finally the tasting takes place, with tasting of three of our Txakolis and local products from artisan producers of the region: salted anchovies, ventresca in olive oil, Idiazabal cheese, farmhouse bread baked in a wood oven, lemon sorbet with Txakoli, and coffee/infusion, which are the perfect accompaniment to the Txakoli.

During our visit to the organic farm we will be able to meet the species of animals that live in a state of freedom enjoying the natural elements offered by the Sierra de Aracena and Picos de Aroche Natural Park.

You will discover the behavioral habits and biology of the different species of animals that live in this organic farm. We will discover the artisanal process of making organic artisan cheese, as well as the techniques of drying, curing and preserving this product.

Enjoy an artisanal cheese making workshop guided by expert cheesemakers who will show us the traditional techniques of elaboration of the different dairy products that are made on the organic farm.These passionate cheesemakers will reveal the secrets of artisan cheese and other traditional dairy products that are made in the Natural Park Sierra de Aracena and Picos de Aroche, Biosphere Reserve.

At the end of the workshop we will be able to taste the different types of artisan cheese accompanied by various types of wine produced in the area (optional).

Join us on this exciting journey and discover the secrets of the elaboration of organic artisan cheese!

The dominant view over the Urdaibai Biosphere Reserve allows us to locate points of heritage interest such as Santimamiñe, the Castro de Arrola, Gernika, the mouth of the estuary and its beaches, the Roman settlement of Forua, the Bizkaia Bocineros Mountains (Oiz, Sollube, Gorbea and Ganekogorta) as well as the borders of Bizkaia in Orduña and Sabigain (Urkiola).

In this place we interpret the fishing and agricultural tradition of the Reserve and its relationship with the seasonal cuisine that combines with the Txakoli produced in the area.

The management and work of the vineyard is explained, based on the native Hondarrabi Zuri and Hondarrabi Beltza varieties and the foreign Riesling, linked to a soil with defined and uniform characteristics, and its conformation of plots based on its orography and orientation, to produce grapes in a sustainable way and closely related to the surrounding flora and fauna, allowing the development of native species such as oak, chestnut, ash, holly, arbutus, laurel, oak and other relict species that exist in the vineyard environment.

In the winery, the work carried out in the handling of the grapes and their musts to obtain a Txakoli with aging capacity over the years is explained.

Finally, the tasting takes place, with a tasting of five of our Txakolis and local products from artisan producers in the region: salted anchovies, tuna belly in olive oil, tuna in olive oil, Idiazabal cheese, farmhouse bread baked in a wood oven, lemon sorbet with Txakoli, and coffee/infusion, which are the perfect accompaniment to the Txakoli.