Malkoa

Bodegas Astobiza

2018 75 cl Wit

Style

Freshness

Mineral

Body

Complex

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Pairings

Oesters Sushi Sashimi

Cheese

Manchego Gorgonzola Cabrales

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Serving Suggestions

Temperature

8–10°

Window

Now 2033

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Aromas

Floraal Citroen Grapefruit Vuursteen Brioche

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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 1 small south-facing plot in the village of Okondo. This vineyard, located 250 meters high, lies on the slopes of Mount Ganekagorta in the Izalde valley. It was planted 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 to the winery in crates weighing only 7 kg. Upon arrival, they are placed in a chilled room, after which a second selection takes place. After careful destemming, with the grapes remaining intact, pressing occurs, followed by a cold maceration at 5 to 6 °C for 6 to 8 hours. After cold stabilization, a second pressing follows. 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. The 20-month maturation takes place in concrete egg-shaped tanks. Due to minimal temperature differences, the wine is constantly in motion, which keeps the juice in contact with the yeasts and lees for a long time. It contains 1 gram per liter of residual sugar.

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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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