Wine made with the variety Ondarrabi Zuri 100% monovarietal, selection of the oldest plots, hand picking in small boxes, second selection at table, destemming and maceration in cold, greater proportion of tear must generated in the maceration by gravity, static fermentation of the must, fermentation at controlled temperature, remains for 4 months with weekly removal of lees, inert process, stabilized and microfiltered.
Clean and bright. Straw yellow color. Very intense varietal aromas, dominating the fruit, white, citrus and bone. Fresh in the mouth, unctuous, harmonious and balanced, aromatic end long and persistent, with light notes of mild acidity and mineral notes marked by the soil of cultivation.
Serving cold, in glass, at about 8º-10º, is ideal to combine with oysters, barnacles, shrimp and cold txangurro, for meals goes well with hake or fried monkfish. Idiazabal type sheep cheeses are also interesting.
The wineries of Astobiza are located in the Alava village of Okondo, in the district of Jandiola, in an estate that consists of 10 hectares of own vineyard. The vineyard is located 300 meters above sea level and due to its location between mountains, it is sheltered from the humidity of the fog and the winter frost, so damaging to our beloved native grape.
The farm has a 100% native grape plantation Ondarrabi zuri and Gros Manseng.
The hamlet of Senorio de Astobiza dates from the end of the eighteenth century. Throughout its history has gone from being a family farm to house the winery.