Type of wine: Ancestral sparkling wine
Vintage: 2024
Variety: 100% Hondarrabi Zuri
Limited production: 3500 bottles
Alcohol content: 12% Vol.

Vineyard: Made from a single trellised vineyard plot located at 300 meters altitude above the Cantabrian Sea. Yield per vine: between 1.5 and 2.0 kg.

Winemaking:
Kilima is produced using the ancestral method, with a single spontaneous fermentation by native yeasts—first in tank and finished in the bottle. No sulfur is added, preserving the fine lees which provide texture and complexity. It is neither filtered nor clarified. Manual disgorgement. It has a fine bubble, characteristic of this method.

Tasting notes:
Medium-intensity yellow-green color with a slight natural cloudiness, typical of the ancestral method.
Highly expressive and fresh on the nose, with notes of tart apple, freshly cut hay, citrus (lemon and lime), and a mineral background with hints of petrichor.
On the palate, it is broad and vertical, with vibrant acidity balanced by a natural creaminess that brings harmony. Complex, tense, with a long finish and a very distinctive retronasal aroma.

Suggested pairings: Appetizers, oysters, acidic dishes, fresh cheeses, Asian cuisine, pickles, and plant-based dishes.

Recommendations: Serve chilled. Do not shake. May contain natural sediments. Store upright and refrigerated.