This was the first rose ever to be produced on the hills above Getaria, a fishing village on the coast of the Bay of Biscay in the Basque Country. It’s made of 50% Hondarribi Beltza (a red grape believed to be a descendant of Cabernet Franc, which gives this rose its savory, green herbaceousness) and 50% Hondarribi Zuri, a white grape. To make this beautiful, lean, saline, slightly effervescent rose, the white and red grapes are hand-picked, de-stemmed and co-fermented. It’s crisp with a slight petillance and extremely food friendly. Pair with anything from Basque-style squid a la plancha to classic sushi, such as a yellowtail scallion hand roll.