35% Hondarribi Zuri Zerratia(Petit Courbu), 35% Hondarribi Zuri(Gros Courbu) and 30% Izkiriota Txikia(Petit Manseng). After fermentation, the wine remains a minimum of 6 months in contact with lees. The wine ferments 100% in foydres using indigenous yeast.
Oxer Bastegieta is a Basque producer who divides his time between the family winery in Bizkaiko Txakolina and his highly personal wines in Rioja. The vineyards in Bizkaiko Txakolina are located in the village of Kortezubi, a little old town in Bizkaia, famous for its prehistoric caves which form a Unesco World Heritage Site. The permaculture vineyards have soil composed of calcareous clay and are worked organically with regenerative agriculture and biodynamic treatments.
Oxer Bastegieta is a Basque producer who divides his time between the family winery in Bizkaiko Txakolina and his highly personal wines in Rioja. The vineyards in Bizkaiko Txakolina are located in the village of Kortezubi, a little old town in Bizkaia, famous for its prehistoric caves which form a Unesco World Heritage Site. The permaculture vineyards have soil composed of calcareous clay and are worked organically with regenerative agriculture and biodynamic treatments.
