Most people meet Ameztoi through its famously fizzy, low-alcohol txakoli, poured high and splashy in San Sebastian’s pintxo bars. Primus is the plot twist: a still, serious white from the oldest vines on this benchmark Getaria estate, perched above the Bay of Biscay. It is 100% Hondarrabi Zuri, the indigenous Basque white, fermented on native yeasts and aged about seven months on its fine lees for real texture and depth. The spritz is gone; what is left is concentration, sea-air salinity, and mineral drive, the apex of what Getariako Txakolina can be.