Basque authenticity, committed parceling, and mountain expression

Perched on steep hillsides, Clos de Tsampehro is an artisanal estate of 3 hectares practicing sustainable agriculture, nestled in the cradle of the Irouléguy appellation. It highlights the rugged terroir, indigenous grape varieties, and parcel-based winemaking, resulting in vibrant and energy-filled cuvées.

Terroir & grape varieties

The vines take root between 250 and 400 m altitude on schist-clay soils and ancient pebbles. The grape varieties are local: Hondarrabi Beltza, Hondarrabi Zuria, Petit Manseng, and Courbu, sometimes complemented by Cabernet Franc for their red cuvées.

Viticulture & winemaking

Manual harvesting, terrace management, parcel sorting. The reds are fermented in stainless steel tanks or amphorae, the whites in stainless steel tanks. No unnecessary additives: no added sulfur or yeasts, natural fermentations, aging on lees or amphorae for up to 12 months to assert character.

Style & aging

The wines are fresh, intense, vibrant with small red fruits or citrus, with a noble bitterness and marked salinity. Aging on lees or amphorae brings tension and texture. Playful from 2-3 years, the ciders evolve very well up to 8 to 10 years depending on the vintage.

Iconic cuvées

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  Tsampehro Rouge: natural ferments, local red expression, structured and spicy.

  
  
  
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  Tsampehro Blanc: lively blend of Hondarrabi Zuria & Petit Manseng, straight and saline.

  
  
  
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  Parcellaire Hondarrabi: single-variety, pure expression of each vine.

  
  
  
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  Édition Amphore: white or red aged exclusively in amphora, mineral reach and purity.