{"id":10137,"date":"2021-05-02T12:06:03","date_gmt":"2021-05-02T12:06:03","guid":{"rendered":"http:\/\/basondoa.com\/home\/"},"modified":"2023-03-15T10:17:08","modified_gmt":"2023-03-15T10:17:08","slug":"home","status":"publish","type":"page","link":"https:\/\/basondoa.com\/eu\/","title":{"rendered":"Hasiera"},"content":{"rendered":"

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Aparra amets<\/h2><\/div>
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XX mendearen hasieran Jose Maria Iba\u00f1ez Alcalde gazteak nafar erakundeen diru-laguntza bat izan zuen, Champagnen, goi ardo apardunen ekoizpen prozesua ikasteko. Itzuli zenean, 1908tik aurrera, Iba\u00f1ez izenpean egindako apardunetarako bertako garnatxa beltza erabili zuen, zeina mamia txuria duen. Hala egin izanagatik, Nafarroa, Euskal Herriko eta esportazioko merkatuen onespena izan zuen. Nafar diputazioaren ospakizunetako menuetan ezinbesteko protagonista bihurtu zen haren aparduna. <\/span><\/p>\n

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Rufino Iba\u00f1ez, bere aitaren bidetik, Champagnera joan zen, zituen ezagutzak berrituz. Hurrengo hamarkadetan Foru Txanpaina ezaguna izan zen aparduna egin zuen, eta bere anaia Antoniorekin batera, XX mendeko bigarren zatiko apardun finen egilea izan zen eta Basondoaren arima den Mitxel Iba\u00f1ezi ofizioaren ezagutzak eta sekretuak pasa zizkioten. <\/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_1672215234816{margin-left: -200px !important;}”]<\/p>\n

Bikain eta Bakan
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Basondoa da Iba\u00f1ez familiaren kuttunik maitatuena, 1908an Euskal Herri osoan aurreneko Blanc de Noirs egiten hasi zirenetik. 115 urte beranduago, bikaintasunaren bilaketak eta \u00f1abarduren areagotzeak Mitxel Iba\u00f1ezen jardueraren etengabeak direnak, 2016ko uzta ekologiko\u00a0Basondoa Brut Nature fin honetan burutzen da, 1908 egin izan zenaren esentzia berdintzen duena: Blanc\u00a0 de Noirsen ekologiko gozo bat, bere konplexutasun aromatiko osoan.<\/span><\/p>\n

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Lur sail egokienatik dotoretasun maila gorenera<\/span><\/h2>\n

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Mahastiaren sailaren kokapenak Nafarroako arroaurreko pirinioaren erdian, kareharri eta marga artean eta eragin mediterraneoko klima epelekoa, baldintza ezin hobeak betetzen ditu garnatxa beltza zaharrak bere distira osoan garatu ahal izateko, uda amaierako uztaren ondoren arroxaka koloreko lore-muztio delikatua emanez, zeinarekin Basondoa zaporetsu eta finaren prozesua hasten den.<\/span><\/p>\n

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Bikain eta Bakan
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Basondoa da Iba\u00f1ez familiaren kuttunik maitatuena, 1908an Euskal Herri osoan aurreneko Blanc de Noirs egiten hasi zirenetik. 115 urte beranduago, bikaintasunaren bilaketak eta \u00f1abarduren areagotzeak Mitxel Iba\u00f1ezen jardueraren etengabeak direnak, 2016ko uzta ekologiko\u00a0Basondoa Brut Nature fin honetan burutzen da, 1908 egin izan zenaren esentzia berdintzen duena: Blanc\u00a0 de Noirsen ekologiko gozo bat, bere konplexutasun aromatiko osoan.<\/span><\/p>\n

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Lur sail egokienatik dotoretasun maila gorenera<\/span><\/h2>\n

[\/vc_column_text][vc_column_text css_animation=”fadeInRight” css=”.vc_custom_1672215186232{margin-left: -200px !important;}”]<\/p>\n

Mahastiaren sailaren kokapenak Nafarroako arroaurreko pirinioaren erdian, kareharri eta marga artean eta eragin mediterraneoko klima epelekoa, baldintza ezin hobeak betetzen ditu garnatxa beltza zaharrak bere distira osoan garatu ahal izateko, uda amaierako uztaren ondoren arroxaka koloreko lore-muztio delikatua emanez, zeinarekin Basondoa zaporetsu eta finaren prozesua hasten den.<\/span><\/p>\n

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Aparra, zaporea eta esentzia<\/h2><\/div>
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Basondoa Brut Nature, 2016ko uztakoa. Blanc de Noirs. Bere berezitasunaren arrazoiak hauexek dira:<\/p>\n

Mahastiak:<\/strong> kontu handiz aukeratuak, landare-sare moduan eta maldan eramanak, nekazaritza ekologikoa optimizatzeko. Tarteko mahats-mordokoak, itxura ezberdientakoak eta ale soltekoak. Mahatsak neurri ertainekoak dira, larruazal lodikoak eta zuku ugarikoak.<\/p>\n

Barietatea: <\/strong>Nafarroako hamarkada luzeetan ongi errotu eta egokitutako garnatxa beltza, mami zuriduna. Landarea indar ertainekoa da eta inausketa egokiarekin, fruituaren zein uztaren kalitatea bermatzen duten etekin neurritsuak lortzen dira. Fruitua berandu dator, eta landarearen indarra eta ekoizpena neurrikoak dira.<\/p>\n

Azidotasun bizikoa eta ugaria erreduktoreak diren azukreetan.<\/p>\n

Ontzea:<\/strong> 48 hilabete baino gehiagoko ontzea botilan.<\/p>\n

Eskala txikiko ekoizpenak. 2016. Urtea 7.800 botilaz osatuta dago.<\/p>\n

Kolorea:<\/strong> apur bat arrosa-kolorekoa.<\/p>\n

Dastaketa:<\/strong> usain bizia, eboluzionatua, hartzidura-leenekin zahartze luzeetan ohikoa dena eta oso integratua bere lehen aldian izan zuen fruituaren oroimenarekin: mihilua eta anisezkoa.<\/p>\n

Ahoan:<\/strong> zaporetsua, bizia, ahosabaia leunki laztantzen duen apar integratua duena.<\/p>\n

Ardoan integratutako apar fina.<\/p>\n

Uztartzea:<\/strong> ozpindun entsaladekin, txanpi\u00f1oi frijituekin, frijituekin oro har, pasta eta gazta krematsuekin, ketu gabeko hegazti eta ehiza eta edozein haragi errearekin batera, eta, nola ez! arrainak eta itsaskiekin.<\/p>\n

Dastatzeko uneak:<\/strong> bizimodu modernoak eskaintzen duen edozein aukera. Edan hotza dagoenean.<\/p>\n

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\n\t\t\n\t\t\tInstagram post 18335651329004619<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\"Instagram\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tMerezi izan digulako, Basondoarekin #opa dezagun<\/span>\n\t\t\t\t\t\t\t\t\t\"Merezi\n\t\t<\/a>\n\t<\/div>\n<\/div>\t<\/div>\n\n\t
\n\n\t\n\t\t\t\n\t\t\t\n\t\t\t\t\n <\/path>\n <\/svg>\t\t\t\tFollow on Instagram<\/span>\n\t\t\t<\/a>\n\t\t<\/span>\n\t\n<\/div>\n\t\t\n\t<\/span>\n\t<\/div>\n\n[\/vc_column_text][vc_separator color=”custom” accent_color=”rgba(255,255,255,0.13)”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"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”][vc_column_text] XX mendearen hasieran Jose Maria Iba\u00f1ez Alcalde gazteak…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-10137","page","type-page","status-publish","hentry","description-off"],"yoast_head":"\nHasiera - 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