Oxer Wines

Txakoli Marko Bizkaiko Txakolina 2019

DO Bizkaiko Txakolina, Basque Country, Spain

Blend: 55% Hondarribi Zuri Zerratia, 40% Hondarribi Zuri and 5% Izkiriota Handia | 13% ABV

£16.00

Discover this 2019 Marco which remains lifted and fresh and has a bit of soul to them through the use of indigenous yeasts in fermentation, long lees ageing and skin contact. Produced in the region of Basque Country in Spain, the Marko is a singular Txakoli which has the depth and weight to pair well with food.

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2019 Marko is ample with notes of beeswax, peach, quince, bay leaf and wild herbs but remains lifted and fresh.

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

The vineyards 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 vineyard has a shallow, slightly acidic clay-loam textured topsoil with limestone subsoil.

White | Still | 75cl | 13% ABV

Annual Production: 23,000 bottles

Recognition: 93 points - Robert Parker

Cellaring: Drink Now

Vinification: The alcoholic fermentation is carried out in stainless steel tanks, using autochthonous yeasts. The wine then spends four months in contact with the lees using bâtonnage which gives it extra character.

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