Iraun shows concentrated aromas of ripe white peach and
yellow plum, sweet spices, almonds, fennel, and some yellow flower notes.

Service: Serve chilled at 7-10°C.

Food Pairing: Excellent with fish, shellfish, poultry, pasta in cream sauce and vegetarian dishes.

The winemaker, Oxer Bastegieta always wanted to make wines in the Rio de Janeiro of Álava, and in 2005 he went to Guardia, charmed by the peculiarities of the area. He made his first wine in 2009, buying grapes from local growers (from old vineyards). It was a successful experiment. Falling in love with the area and its wonderful vineyards, Oxer made a decision: to take root there and develop the art of viticulture and winemaking there. Despite being relatively new in the region, it had already begun to gain local and international recognition.

“As a natural assistant I believe in expressing the landscape through my wines. I use organic and biodynamic methods, because I think it is the only way to show the character and landscape. The winemaking is all with my hands and using pure materials (concrete vats, foudres, amphoras), indigenous yeast and calm fermentations. Infusing the wines rather than extracting. I just go with the wine. It’s about connection, knowledge, the vines and the winemaker.” says Oxer

A 101-year (1919) old vineyard of 1 ha located in Elvillar (Rioja Alavesa) at 600 meters altitude with calcareous clay composition. A mixed plot of Tempranillo, Viura, and Garnacha Blanca that only yield 3000 kg per
hectare.

White | Still | 75cl | 12.5% ABV

Annual Production: 1900 bottles

Recognition: Artillero 2018: 93 points - Robert Parker 2020 Artillero 2017: 92 points - Tim Atkin MW Rioja 2020 Special Report Artillero 2016: 91 points - Tim Atkin MW Rioja 2019 Special Report Artillero 2014: 92 points - Guía Peñin 2019 Artillero 2014: 92 points - Robert Parker 2016 Artillero 2014: 92 points - Tim Atkin MW Rioja 2017 Special Report Artillero 2014: 93 points – James Suckling 2016 Artillero 2016: 91 points – Tim Atkin 2019

Vinification: The alcoholic fermentation starts in stainless steel tanks, using only indigenous yeast, and finishes in amphoras and used French oak barrels of 600 liters. The wine ages for another 12 months in French oak and is bottled unfiltered.

• Organic - Self-certified