Astobiza Media Kit

A young winery in heart of Basque Country, Astobizaiscommittedtohighlightingthewinemaking traditions of the Álava, while also adopting select global practices. Just a century ago, winemaker Xabier Abando’s father was making Txakoli at home for family and friends. Over time, that production grew to the full-timepursuitofmakingexceptionalTxakolithatstandsoutintheinternationalmarket.Recognizedfortheir innovation and quality by everyone from Jancis Robinson to Decanter Magazine, Astobiza now produces terroir-driven winesthatreflectboththehistoryandfutureoftheÁlava.

KEYFACTS

HISTORY

Astobiza may be a relatively new winery,but the wines are steeped in tradition. Wine production is likely to have started in the region as early as the 9thCentury, andTxakoli production dates back to the 16th Century. Making use of exclusively native varietals, Astobiza proudly embraces this rich history with a vision for the future.

SUSTAINABLEVALUES

Astobiza is committed to sustainability. They have also been monitoring their carbon footprint since 2014, taking steps to minimize environmental impact. In 2015 they became the second-ever European winery to achieve Environmental Product Declaration (EDP) certification, which means they have been audited according to ISO 14025 standards. Bottling in particular has been revolutionized, using recyclable sugarcane stoppers, water label inks, and capsules that are 100% aluminumandrecyclable.

OURFAMILY

Astobiza is a family affair. The Abando-Moyua family is the driving force behind the winery: Xabier Abando is a passionate winemaker who tends to the wine from first growthtobottling,and hiswife BegoñaMoyua, knownas “theLadyofAstobiza”isXabier’sstaunchestsupporter.

The Astobiza family extends to their vineyard family, including local harvest workers . There is also Ayano, a formermanageratoneofJapan’stopwinebars,whofellin love with Astobiza’s wines and subsequently joined the team in Spain. Ayano now works with Astobiza’s Japanese importerinIroha.

TERROIR

In the valley of Ayala, the vineyards are defined by an Atlantic climate with continental influence, low diurnal temperature shifts and a 62ºF (16ºC) average temperature during growing season. Off the valley floor but still protected by the surrounding mountains, the vineyards avoid damaging frosts and fog.

Marles in the soils are evidence of an ancient coral reef in the area, covered with more recent alluvial deposits. Deposits of slate and limestone are interspersed. Soil pH is neutral to slightly acidic. All are factors contributing to the freshness and notesofsalinityinthewines.

Astobiza takes special care of Plot 1, which contains some of the oldest vines on the estate, nearly 40 years old.

VITICULTURE&WINEMAKING

CARE FOR THE LAND

The rich biodiversity of Astobiza’s lands encourages healthy vines and contributes to the signature profile of their Txakoli. Theypracticeminimalmechanizationandencouragespontaneouscovercropstosupportgoodsoilmanagement.

NATIVE VARIETALS: TRADITION AND INNOVATION

Hondarrabi Zuri is the leading variety of Txakoli, accounting for 97% of Astobiza’s plantings. The size of the bunches and berriesaresmallwithahighproportionofskinandseeds,andthevinesareprunedindoubleGuyotforlowyields.Thecool Atlanticairproduceswineswithtautminerality, well-structuredacidityandaromasofpear,citrus,andfloralnotes.

Grapes are harvested and sorted by hand according to traditional methods. Dry neutral yeasts, cold maceration and controlled fermentations form the basis of their winemaking process. Among Astobiza´s innovations are with vinifying Txakoli meant to age. Their cuvee Malkoa is the only Txakoli aged in concrete eggs with its lees for around 20 months, pushingtheboundariesoftraditionalTxakoliproductiontoadddepthandcomplexity.

Astobiza also works to preserve lesser known local varietals like Izkiriota. Also known as Gros Manseng, Izkiriota has potential to produce wines with an intense flavor, high acidity and notes of apricot, quince, spices and florals. The timing of harvest plays a big role in the type of wine the grape produces. In Astobiza, Izkiriota is harvested late in order to produce their sweet wine. Hondarrabi Beltza –the red to Zuri’s white – has a similar focus on acidity and freshness and forms the backbone of Txakoli red and rosé.

Howistheterroirreflectedinthe winesofAstobiza?

The wines express the unique nuances of the Hondarrabi Zuri grape as well as the terroir in whichtheygrow.ThemarkedAtlanticcharacterof the climate and proximity to the sea gives the wines pronounced salinity and the soil composition – made from a decomposed coral reef–impartsabriskminerality.

The estate sits above the mists of the valley, capturing all the solar energy thanks to its south-facing exposure, achieving a slow but sure maturation. All of these factors contribute to the character of the young wine, and their ability to makeaTxakolicapableofaging.

BODEGAASTOBIZA PORTFOLIO: Malkoa Private Reserve; Late Harvest

Astobiza’s privileged location is protected by the surroundinghills,andbybeingelevatedabovethe conditions on the valley floor. The winery team is alsoknownfortheirdedicationtoinnovatingnew

Singularitiesofthewinery Astobiza