{"id":10191,"date":"2021-05-02T12:06:03","date_gmt":"2021-05-02T12:06:03","guid":{"rendered":"http:\/\/basondoa.com\/home\/"},"modified":"2023-03-15T10:18:46","modified_gmt":"2023-03-15T10:18:46","slug":"home","status":"publish","type":"page","link":"https:\/\/basondoa.com\/en\/","title":{"rendered":"Home"},"content":{"rendered":"

[vc_row bg_type=”image” parallax_style=”vcpb-default” bg_image_new=”id^9645|url^http:\/\/basondoa.com\/wp-content\/uploads\/2022\/12\/slider-6-basondoa.jpg|caption^null|alt^Basondoa, Blanc de Noirs, Brut Nature.|title^Basondoa, Blanc de Noirs, Brut Nature.|description^null” bg_image_repeat=”no-repeat” bg_img_attach=”fixed” bg_override=”full” enable_overlay=”enable_overlay_value” overlay_color=”rgba(0,0,0,0.4)”][vc_column][vc_empty_space height=”200px”][vc_single_image image=”10104″ img_size=”full” alignment=”center”][vc_empty_space height=”200px”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces” bg_type=”bg_color” bg_override=”full” enable_overlay=”enable_overlay_value” overlay_color=”rgba(0,0,0,0.2)” bg_color_value=”#000000″][vc_column css=”.vc_custom_1671544564611{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_row_inner content_placement=”middle”][vc_column_inner width=”1\/2″ css=”.vc_custom_1671544554681{padding-right: 10% !important;padding-left: 10% !important;}”][vc_empty_space height=”50px”]

Rediscovering the bubble<\/h2><\/div>
<\/div><\/div><\/div><\/div>[vc_column_text]<\/p>\n

At the beginning of the 20th century, a young Jos\u00e9 Mar\u00eda Ib\u00e1\u00f1ez received a scholarship from the Navarrese institutions to learn the process of making sparkling wines in Champagne. Since 1908, Ib\u00e1\u00f1ez’s commitment to the local red Garnacha has been outstandingly received by the local and export markets and has accompanied culinary menus in celebrations of the Navarre council.<\/span><\/p>\n

[\/vc_column_text][vc_column_text]<\/p>\n

Rufino Iba\u00f1ez, following the path of his father, also worked and trained in Champagne during his youth. Upon his return he produced the so-called Navarrese champagne in the following decades, being with Antonio, his brother, the authors of unique sparkling wines during the second half of the 20th century and protagonists of the transmission of their know-how to Mitxel Ib\u00e1\u00f1ez, alma mater of the Basondoa initiative.<\/span><\/p>\n

[\/vc_column_text][vc_empty_space height=”40px”][vc_single_image image=”9627″ img_size=”300×68″ alignment=”right” image_hovers=”false”][\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1672091552204{margin-top: 0px !important;padding-top: 0px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_single_image image=”9586″ img_size=”full” alignment=”center” image_hovers=”false” css=”.vc_custom_1672091517714{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces” enable_overlay=”enable_overlay_value” overlay_color=”#000000″ overlay_pattern=”transperant” css=”.vc_custom_1671688688406{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column css=”.vc_custom_1671688723977{margin-top: 0px !important;padding-top: 0px !important;}” offset=”vc_hidden-sm vc_hidden-xs”][vc_row_inner equal_height=”yes” content_placement=”middle”][vc_column_inner width=”1\/2″ css=”.vc_custom_1671686447424{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_single_image image=”9548″ img_size=”full” alignment=”center” image_hovers=”false” css=”.vc_custom_1671686481571{margin-bottom: 0px !important;padding-bottom: 0px !important;}”][\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1671463232871{padding-right: 15% !important;padding-left: 15% !important;background-color: #000000 !important;}”][vc_column_text css_animation=”fadeInRight” css=”.vc_custom_1672313691668{margin-left: -200px !important;}”]<\/p>\n

Outstanding and Unique<\/span><\/h2>\n

[\/vc_column_text][vc_column_text css_animation=”fadeInRight” css=”.vc_custom_1672313722949{margin-left: -200px !important;}”]<\/p>\n

Basondoa is the most beloved hallmark of the Iba\u00f1ez family, who already in 1908 produced the first sparkling Blanc de Noirs on the Iberian Peninsula. 115 years later, the intensive search for excellence and the enhancement of new nuances are the constant of Mitxel, culminating his artisan mastery in this sophisticated, organic Basondoa Brut Nature, from the 2016 vintage, in all its aromatic complexity with which it equals in essence to that of 1908.
\n<\/span><\/p>\n

[\/vc_column_text][vc_empty_space height=”100px”][vc_column_text css_animation=”fadeInRight” css=”.vc_custom_1672313756865{margin-left: -200px !important;}”]<\/p>\n

From terroir to the exquisiteness of a process made with care<\/span><\/h2>\n

[\/vc_column_text][vc_column_text css_animation=”fadeInRight” css=”.vc_custom_1672313779442{margin-left: -200px !important;}”]<\/p>\n

The enclave of the terroir, in the middle of the Navarrese pre-Pyrenean basin, between limestone and marl and with a temperate climate of Mediterranean influence, meets optimal conditions for the old red Garnacha vines to develop in all their splendor to provide, after the harvest at the end of summer , the delicate pinkish flower must, with which the process of the tasty and refined Basondoa begins.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces” enable_overlay=”enable_overlay_value” overlay_color=”#000000″ overlay_pattern=”transperant” css=”.vc_custom_1671688688406{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column css=”.vc_custom_1671688740812{margin-top: 0px !important;padding-top: 0px !important;}” offset=”vc_hidden-lg vc_hidden-md”][vc_row_inner equal_height=”yes” content_placement=”middle”][vc_column_inner width=”1\/2″ css=”.vc_custom_1671686447424{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_single_image image=”9548″ img_size=”full” alignment=”center” image_hovers=”false” css=”.vc_custom_1671686481571{margin-bottom: 0px !important;padding-bottom: 0px !important;}”][\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1671463232871{padding-right: 15% !important;padding-left: 15% !important;background-color: #000000 !important;}”][vc_column_text css_animation=”fadeInRight” css=”.vc_custom_1672313691668{margin-left: -200px !important;}”]<\/p>\n

Outstanding and Unique<\/span><\/h2>\n

[\/vc_column_text][vc_column_text css_animation=”fadeInRight” css=”.vc_custom_1672313722949{margin-left: -200px !important;}”]<\/p>\n

Basondoa is the most beloved hallmark of the Iba\u00f1ez family, who already in 1908 produced the first sparkling Blanc de Noirs on the Iberian Peninsula. 115 years later, the intensive search for excellence and the enhancement of new nuances are the constant of Mitxel, culminating his artisan mastery in this sophisticated, organic Basondoa Brut Nature, from the 2016 vintage, in all its aromatic complexity with which it equals in essence to that of 1908.
\n<\/span><\/p>\n

[\/vc_column_text][vc_empty_space height=”100px”][vc_column_text css_animation=”fadeInRight” css=”.vc_custom_1672313756865{margin-left: -200px !important;}”]<\/p>\n

From terroir to the exquisiteness of a process made with care<\/span><\/h2>\n

[\/vc_column_text][vc_column_text css_animation=”fadeInRight” css=”.vc_custom_1672313779442{margin-left: -200px !important;}”]<\/p>\n

The enclave of the terroir, in the middle of the Navarrese pre-Pyrenean basin, between limestone and marl and with a temperate climate of Mediterranean influence, meets optimal conditions for the old red Garnacha vines to develop in all their splendor to provide, after the harvest at the end of summer , the delicate pinkish flower must, with which the process of the tasty and refined Basondoa begins.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” css=”.vc_custom_1671544695920{padding-top: 100px !important;padding-bottom: 50px !important;}”][vc_column][vc_row_inner content_placement=”middle”][vc_column_inner width=”1\/2″ css=”.vc_custom_1671021982903{padding-right: 10% !important;padding-left: 10% !important;}”][vc_single_image image=”10098″ img_size=”full” alignment=”center” image_hovers=”false”][\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1671022101398{padding-right: 10% !important;padding-left: 10% !important;}”]

Bubble, Flavor and Essence<\/h2><\/div>
<\/div><\/div><\/div><\/div>[vc_empty_space height=”50px”][vc_column_text]Basondoa Brut Nature vintage 2016. Blanc de Noirs. Its uniqueness is due to:<\/p>\n