Rioja
Oxer Bastegieta
Oxer had always wanted to make wines in La Rioja Alavesa, and in 2005 he moved to Laguardia. Convinced of the uniqueness of the area, Oxer decided this is the place where he wants to settle and further express the art of winemaking. The permaculture vineyards in La Rioja Alavesa are worked organically with biodynamic treatments, following the principle of regenerative agriculture. Man and mule work the land with great care and respect for the old vines, and the meticulous work in vineyard and winery culminates in extremely fresh and elegant wines. Old vines, natural acidity by picking early, little extraction, spontaneous fermentation and aging in a mix of vessels all contribute to achieving a fine-wine profile. Oxer invests each cent earned in buying old plots. Artillero is one of these beauties: 98 years old, located in Elvillar (La Rioja Alavesa) at 600 meters. This is only just the beginning, as Oxer is in continuous search for old jewels.
Iraun
97% Viura, 3% Garnacha Blanca. Fermentation starts in stainless steel tanks, using only indigenous yeast, and finishes in amphoras and used French oak barrels. The wine ages for another 12 months in French oak.
Kalamity Blanco
Blend of Viura and Calagraño. Fermentation with native yeast. Aged for 10 months in 600-litre French oak barrels.
Otto
60% Tempranillo, 10% Garnacha, 10% Graciano, 10% Viura and 10% Mazueloa. Fermentation occurs with native yeasts in traditional foudres, followed by 10 months of aging and malolactic fermentation in 500-litre French oak barrels, enhancing complexity.
100% Garnacha. Fermentation takes place in 500 liter used French oak barrels and concrete egg, using indigenous yeasts. The wine ages for approximately 12 months in 500 liter French oak barrels and concrete egg.
Kalamity
50% Tempranillo, 47% Garnacha, 2% Viura, 1% Garnacha Blanca. The best grapes from each plot are selected and vinified separately in 500 liter French oak barrels and concrete egg, using indigenous yeasts. After 12 months of aging the blend is being decided.
Tartalo
87% Tempranillo, 3% Graciano, 10% Viura. Hand-picked grape goes through malolactic fermentation in French oak barrels and then in 47 mm Stockinger barrels of 600 liters using indigenous yeasts. The wine remain in oak for 12 months aging
Ahari
60% Tempranillo, 30% Graciano, 10% Viura. Fermentation takes lace in foudre anf concrete egg using indigenous yeast. The wine ages for 13 months approximately.
Manttoni
50% Tempranillo, with Garnacha, Mazuelo, Maturana Tinta, and Graciano The wine ferments with native yeasts in large, used 1000-liter French oak foudres, undergoes malolactic fermentation, and ages for 10 months in used 600-liter barrels, gaining a refined oak influence.