Astobiza is a gorgeous winery in the Txakolí de Alava DO of Spain. Named after a portion of the mountains nearby, Astobiza is a young bodega with old family history in winemaking. Xabier Abando's memories of his father making wine and growing up in the vineyards during the 1950's, carried him past his father's untimely death when Xabier was only fifteen, and gave him the motivation and dreams to one day create his own bodega. In 1996, his passion began to take form when he accrued an estate near the town of Okendo, and began planting his first 2 hectares of vines, and grew with each year. After his vines produced grapes he found suitable, he built his bodega in 2008 for his first vintage of wine at the age of 68. Now with his son-in-law Jon Zubeldia, and the help of enologist Ana MartÍn, Xabier is making beautiful Txakolí from his organically farmed estate that would have made his father proud.
astobiza txakolí
ondarrabi zuri, ondarrabi zuri zerratie The Astobiza Txakoli comes from the upper reach of the Alava zone at about 650 feet above sea level. Nestled within the rolling hills of the Basque country, the local varietals are adapted to the continental climate with a heavy Atlantic influence. The local grapes called Ondarrabi Zuri, were hand harvested into small baskets from the organically farmed estate vines; and after a cold and slow fermentation, the wine was kept in stainless steel until it was bottled as the estate’s flagship wine. This white has delicious and brightly fresh ripe fruit, while retaining the classic brilliant acidity that Txakoli has always been known for. Aromas of white pear, young peach, green apple, and fresh grapefruit lead into an extremely fresh palate that is balanced with minerality, acidity, and persistence. |
astobiza txakoli rosé
ondarrabi zuri, ondarrabi beltza The Astobiza Txakoli Rosado comes from the upper reach of the Alava zone at about 650 feet above sea level. Nestled within the rolling hills of the Basque country, the local varietals are adapted to the continental climate with a heavy Atlantic influence. This rosé is made up of two local grapes called Ondarrabi Beltza (black), and Ondarrabi Zuri (white), which were hand harvested and brought into the cellar in small crates. The red grapes only spent a day or so on the skins to give the beautiful pink color to the wine, and after fermentation with the white grapes, the expression of fruit and terroir really comes out in the bottle. The finished wine has a lovely floral nose of strawberries and white flowers that are followed by a clean and dry palate offering persistence and beautifully fresh acidity. |
astobiza 'malkoa'
100% ondarrabi zuri The Malkoa Txakoli is Astobiza’s premier wine from their oldest plots of the estate, and is always the latest grapes to be harvested. The grapes are hand picked into small crates, with a second and detailed selection on a sorting table, before de-stemming and maceration begin. The juice is fermented in 3, 1700-liter concrete eggs, and the wine stays there with its lees for 11 months (which natural move on convection currents), and then sees some of the next vintage’s lees as well for another 11 months. Close to two years in bottle before release, and the wine gives intense aromatics of citrus ad stone fruits as well as fresh aromatic herbs. The palate follows suit, and has a distinct mineral presence that gives a clear sense of the Atlantic. A balanced mouth-feel that is long, very round, and perfectly acidic to complement the rich leesy character. Pair this wine with oysters, goose barnacles, fried hake, or firm sheep’s milk cheeses. 
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astobiza 'vendimia tardia' (late harvest)
100% izkiriota (gros manseng) Astobiza Late Harvest Txakoli comes from the upper reach of the Alava zone at about 650 feet above sea level. Nestled within the rolling hills of the Basque country, the local varietals are adapted to the continental climate with a heavy Atlantic influence. The late harvest is made entirely of a variety that comes from this part of the world, Izkiriota (Gros Manseng in French), after the grapes spend extra time on the vine and ripen completely in order to produce sweet and intense sugars in this cooler climate. A gentle press extracts the beautiful juice for a long and slow fermentation in stainless steel with extra time to mature before bottling. The result is exceptional, with gorgeous sweetness that is wrapped tightly in freshness and acidity. 
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