When we talk about vinification, the Basques have in their heads a yoke of three: apple (Malus x domestica), grape (Vitis vinifera) and barley (Hordeum vulgare). In the Atlantic spill we generate cider and txakoli and beer to make wines and beers. Drinkers and wines to compensate for the needs of the soul.

There was a time when many wines were created to take care of health. These wines would have been produced in a similar way to that of ordinary wines. Beat, crush, squeeze, and let your must fervent. This fermentation of sugar produces alcohol. Next, two works: the refined and rounded of this alcoholic beverage. The refining consists of maintaining as far as possible the aromas and tasting that accompany the sugar in the wine. The final function is to rotate, mix another tasting, aroma or other ingredient that adds the extra taste to the wine made.

When health is low, the mouth is bleached or the peak is exhausted we are thirsty for other wines. And we started the work to satiate the hungry (Sambucus nigra), the deer (Prunus spinosa), the rooster (Prunus mahaleb), the masusta (Rubus sp. ), master's degree (Pyrus cordata and Pyrus pyraster), madroño (Arbutus unedo), gurbea otsalizarra basagurbea hostazuria and Sorbus gente, mizpira (Mespilus germanica), white hawthorn (Crataegus sp. ), astalarrosa (Rosa canina), raspberry (Rubus idaeus), wardrobe and currant (Ribes sp. ), collection of plum gurbea (Amelanchier ovalis) or whatever and its conversion into wine.

As in the triples, refining is the most exciting work in the wines of these fruits. The rough and rough components of wine must be softened and become seductive. Its goal is to harden the ceiling of the sky in the mouth of Limitiena. Rounding with leaves, cortices, spices, honey, exciting or hidden matter that gives a final touch to the appearance and tasting of the beverage. The fascination of the cigarette.