Astobiza Txakolí

The approximately ten hectares of south-facing vineyards lie in the Ayala Valley on calcareous-clay soils with permanent cover crops. The grapes are hand-harvested parcel by parcel in small crates, sorted, cold-soaked and gently pressed. The must is statically settled and fermented under temperature control; the wine is then inerted, stabilised and microfiltered. In the glass it shows pear, apple, grapefruit and peach, with a fresh, balanced and mineral character and a slightly bitter, long finish.