2021 Txakoli is ample with notes of hay, mineral, pear, red apple and smokiness.

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.

1* Sustainability Rating: Up & Coming

Oxer Wines, led by owner Oxer in the esteemed wine regions of Rioja, Toro, and Bizkaiko Txakolina, Spain, is a vineyard with a profound commitment to preserving the uniqueness and integrity of its terroir. Established in 2009, Oxer Wines manages 15 hectares of vineyard land, all dedicated to vine cultivation, with a notable approach to viticulture that prioritizes the longevity and quality of old vineyards.

The vineyard's approach to sustainability includes the implementation of k-LINE plantations and the use of bio treatments, showcasing their dedication to reducing their environmental impact. Despite not currently holding any certifications, Oxer Wines practices organic viticulture and follows some biodynamic principles, with all wines being vegan-friendly, though not certified as such.

Oxer Wines faces the challenges of enhancing the quality and quantity of their wines and expanding new plantations. The impact of climate change, with longer and warmer summers, has prompted the vineyard to adopt measures such as irrigation adjustments, humidity control, and terrain studies to mitigate these effects.

Biodiversity conservation is a top priority, with the vineyard actively promoting and improving biodiversity across its land. Their approach to soil health involves consistent testing and proactive improvements, while strictly adhering to organic pest management practices, minimizing the use of synthetic pesticides, fungicides, and herbicides.

The winemaking philosophy at Oxer Wines is defined by elegance, freshness, and refinement, with a focus on natural winemaking processes, including spontaneous fermentation with wild or indigenous yeasts. Their commitment to sustainability extends to their energy use, with the vineyard utilizing electricity and diesel, and efforts to control the temperature of their wine storage facilities efficiently.

Oxer Wines aims to maintain and enhance their sustainable practices, with a vision for the vineyard to be an exemplar of minimal waste and high-quality production in the next decade. The vineyard's commitment to the community is evident through regular participation in local charities and events, although they do not have a specific sourcing strategy in place.

With basic sustainability objectives and periodic monitoring of progress, Oxer Wines has earned a 1* sustainability rating as an up-and-coming vineyard. Their dedication to organic principles, biodiversity conservation, and the pursuit of sustainable winemaking practices positions them as a vineyard with potential for growth and further contributions to the sustainable wine industry.

White | Still | 75cl | 13% ABV

Annual Production: 12,000 bottles.

Recognition: 94 points - Robert Parker

Cellaring: Drink Now

Vinification: 70% of the wine is fermented in 500 litre French oak barrels and foudres, and 30% in stainless steel tanks. After fermentation, using indigenous yeast, the wine is aged for 9 months in contact with its lees. Finally the wine is bottled unfiltered.