# Alfredo Egia Rebel Rebel (2024)

- **Producer:** Alfredo Egia
- **Colour:** white
- **Type:** still
- **Grapes:** Hondarrabi Zerratia, Izkiriota Txikia
- **Region:** País Vasco, Spain
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €55
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, apple, grapefruit, herbaceous, fennel, smoke, butter, brioche, hazelnut, honey, almond

## About this wine

Alfredo Egia, an agricultural engineer from Bilbao, is a leading pioneer of biodynamic viticulture in the humid climate of Spain's Basque Country. Mentored by renowned natural winemaker Imanol Garay, Egia works with a tiny 0.8-hectare single plot named 'Paraje de los Atravesados' in Balmaseda. Named 'Rebel Rebel' in tribute to David Bowie, this cuvée defies conventional, light, spritzy Txakoli styles in favor of a textured, dry white wine with profound depth and balance.

## Interesting facts

- Named 'Rebel Rebel' in tribute to David Bowie and winemaker Alfredo Egia's love for rock music.
- Micro-production bottling with only around 785 to 1,300 bottles produced per vintage.
- Aged in used French oak barrels and stoneware amphorae rather than stainless steel.
- Farmed according to strict biodynamic principles using herbal teas and minimal sulfur.

## Food pairing

This wine's remarkable combination of high natural acidity, dense textural weight, and savory depth allows it to pierce through rich, fatty fish, roasted white meats, and rich fungal dishes. The savory and subtle oxidative notes harmoniously complement aged firm cheeses like Basque Idiazábal.

## Wine making process

Whole bunches of organically and biodynamically farmed grapes are directly pressed without destemming or sulfur additions. Spontaneous fermentation takes place with native yeasts in 85–90% used French oak barrels (400L) and 10–15% clay amphorae. The wine undergoes partial to full malolactic fermentation and spends 12 months aging on fine lees without bâttonage. It is then transferred by gravity to stainless steel tanks for 6 to 10 months before being bottled unfined, unfiltered, and with zero added sulfites.