Bizkaiko Txakolina
Oxer Bastegieta (Biazkaibarne)
Oxer Bastegieta is a Basque producer who divides his time between the family winery in Bizkaiko Txakolina and his highly personal wines in Rioja. The vineyards in Bizkaiko Txakolina 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 permaculture vineyards have soil composed of calcareous clay and are worked organically with regenerative agriculture and biodynamic treatments.
Marko Txakoli
60% Hondarribi Zuri Zerratia (Petit Courbu), 40% Hondarribi Zuri (Gros Courbu). Fermentation in stainless steel tanks, using autochthonous yeasts. The wine spends three months in contact with the lees using bâtonnage which gives it extra character.
Marko Gure Arbasoak
45% Hondarribi Zuri Zerratia (Petit Courbu), 45% Hondarribi Zuri (Gros Courbu) and 10% Izkiota Txikia (Petit Manseng). Half of the wine is fermented in 500 liter French oak barrels and half in stainless steel tanks. After spontaneous fermentation the wine is aged for 8 months in contact with its lees. The wine is bottled unfiltered.
Marko Loretxoa
50% Hondarribi Zuri Zerratia, 35% Hondarribi Zuri and 15% Izkiriota Txikia.
After fermentation in stainless steel tanks, the wine is transferred to ex-Fino Sherry casks, Uilled to 80% of the capacity, where the wine ages for 2 months under a veil of yeast (Ulor).
35% Hondarribi Zuri Zerratia(Petit Courbu), 35% Hondarribi Zuri(Gros Courbu) and 30% Izkiriota Txikia(Petit Manseng). After fermentation, the wine remains a minimum of 6 months in contact with lees. The wine ferments 100% in foydres using indigenous yeast.
Marko Skin
100% Hondarribi Zuri (Gros Courbu). After 8 days of skin contact in 300 liter amphorae, the skins are removed and the wine is left to ferment. It is then transferred to 225 liter French oak barrel to age for 8 months in contact with its lees. The wine is bottled unfiltered.