55% Hondarribi Zuri Zerratia (Petit Courbu), 40% Hondarribi Zuri (Gros Courbu), 5% Izkiota Handia (Gros Manseng). Fermentation in stainless steel tanks, using autochthonous yeasts.
The wine spends four months in contact with the lees using bâtonnage which gives it extra character.
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.