Astobiza White, DO Arabako Txakolina, Spain, 2025

Producer Profile

Astobiza is a family owned, single estate winery located in Okondo, in the Ayala Valley of Álava (Basque Country).

With just 7 hectares under vine, within one protected site at 250 metres above sea level, the winery operates under a pago style model focused on maximum terroir expression. Sheltered by the Sierra Salvada mountains and influenced by the nearby Cantabrian Sea, Astobiza benefits from a rare Atlantic microclimate that supports slow, balanced ripening and high natural acidity. Founded in the mid 2000s, Astobiza has quickly established itself as one of Spain’s reference producers for premium, age worthy Txakoli. Now a member of Grandes Pagos de España, the estate works exclusively with native Basque varieties—Hondarrabi Zuri, Hondarrabi Beltza and Izkiriota (Gros Manseng). Its wines are internationally distributed, positioned firmly within the fine dining and gastronomic segment, and recognised for redefining Txakoli as a serious, long lived wine style.

Viticulture

Astobiza is sourced exclusively from the estate’s single vineyard in Okondo, Ayala Valley, at around 250 metres above sea level. The site benefits from a cool Atlantic climate moderated by surrounding mountains, allowing slow, even ripening and the retention of naturally high acidity. Clay based soils with limestone, slate and marl contribute structure and mineral tension, underpinning the wine’s freshness and precision. Viticulture is focused on quality and balance, with the vineyard divided into micro plots managed individually. Yields are controlled through careful pruning and canopy management, and all grapes are harvested by hand at optimal ripeness. While not certified organic, Astobiza follows a strongly sustainable, low intervention and biodiversity focused approach that prioritises soil health, fruit integrity and long term vineyard resilience.

Winemaking

Carefully selected Hondarribi Zuri grapes upon arrival at the winery. After destemming and gentle crushing, the must undergoes cold pre-fermentative maceration to enhance varietal aromatic expression. A soft pressing follows, along with flotation clarification to obtain a clean must. Alcoholic fermentation takes place in stainless steel tanks under controlled temperature conditions. After fermentation, the wine is racked off the gross lees and aged on fine lees for 4–5 months, enhancing texture, complexity and mouthfeel. Before bottling, the wine is clarified, cold-stabilised if necessary, and filtered through plate and microbiological filtration to ensure clarity and stability.

Tasting Note

Bright and clean appearance. Pale straw yellow colour with green reflections. Intense varietal aromas of white fruit such as pear and apple, combined with citrus notes of grapefruit and hints of stone fruit, notably peach. On the palate, it is fresh and well-balanced, with good structure and a subtle creamy texture from lees ageing. Long, aromatic and persistent finish, with delicate bitter and mineral notes reflecting the variety and the terroir.

Food matching

Ideal with fresh seafood such as grilled prawns, shellfish or ceviche, as well as lightly grilled white fish, sushi, or creamy rice dishes like seafood risotto.