Astobiza

Bodegas Astobiza

2024 75 cl Wit

Style

Freshness

Mineral

Body

Complex

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Pairings

Palourdes Sushi Sashimi

Cheese

Manchego Gorgonzola Cabrales

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Serving Suggestions

Temperature

6–8°

Window

Now 2030

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Aromas

Floraal Citroen Grapefruit Limoen Ziltig

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Bodegas Astobiza

Winemaker Jon Zubeldia

Composition

100% Hondarrabi Zuri

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Spanje

Pays Basque

Cool-temperate maritime with orographic influences and warm summers

Appellation Txakoli

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Vineyard

The grapes come from 7 small plots in the village of Okondo, totaling 10 hectares. They are located at an altitude of approximately 250 meters in the Izalde valley. The vineyards were established in 1996. There are about 3,200 vines per hectare, yielding approximately 5 tons per hectare. The calcareous soil is rich in sand and contains a lot of organic matter. Sustainable viticulture practices are employed.

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Winemaking

The harvest is done manually, and the bunches are transported in 10 kg crates to the winery. Upon arrival, they are placed in a cold room, after which a second selection takes place. Following a careful destemming that keeps the grapes intact, pressing occurs, followed by cold maceration at 5 to 6 °C for 6 to 8 hours. This is followed by cold stabilization and débourbage, processes that also take place under refrigeration. Fermentation occurs in a mix of 500 and 1,000 liter stainless steel tanks at 17-18 °C. After approximately six months of aging, another cold stabilization and microfiltration take place before the wine is bottled.

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Style Flavors
Pairings Food & cheese
Serving suggestions Temperature & Window
Aromas Scents
Profile Grape & culture
Location Region & climate
Vineyard Terroir & Climate
Vinification Process

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Ontdek

Bodegas Astobiza

Spanje · Pays Basque

De wijnbouw in het Spaanse Baskenland gaat terug tot minstens de negende eeuw, maar het verhaal van Astobiza begon pas veel later. Xabier Abando groeide in de jaren vijftig op tussen de wijnranken en droomde ervan ooit in de voetsporen van zijn vroeg overleden vader te treden. In 1996 kocht de familie Abando-Moyua haar eerste gronden in Okondo en plantte er twee hectare wijngaard aan. Vanaf het begin koos ze bewust voor een kleinschalige en geduldige aanpak: enkel zoveel druiven verbouwen als onder optimale omstandigheden kon worden verwerkt. De familie wachtte dan ook tot de oogst van 2007 voordat ze haar eerste wijn bottelde. Vandaag wordt Bodega Astobiza geleid door Jon Zubeldia, de echtgenoot van Ane Abando.

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