Astobiza

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

Viticulture at Astobiza is centred on precision, sustainability and minimal intervention. The single vineyard is divided into seven distinct micro‑plots, each managed and harvested separately to highlight subtle differences in soil, exposure and vine behaviour. All grapes are hand‑harvested into small 5–7 kg boxes, ensuring maximum fruit integrity and enabling rigorous selection in the vineyard. The estate follows an agroforestry‑based model, integrating trees, shrubs and permanent plant cover to enhance biodiversity, soil life and natural balance. Yields are kept low through double Guyot pruning and careful canopy management. While not formally certified organic or biodynamic, Astobiza applies rigorous sustainable practices, prioritising environmental impact reduction, biodiversity, and long‑term vineyard health over interventionist solutions.

Winemaking

Winemaking at Astobiza combines minimal intervention with modern technical precision. Each microplot is vinified separately, allowing detailed control over extraction and structure. After harvest, grapes are chilled overnight before sorting, followed by cold maceration to preserve aromatic purity and enhance texture without heaviness. Ageing regimes are adapted to each wine’s ambition: fresh cuvées mature on fine lees in stainless steel, while premium wines such as Malkoa and its Private Collection are fermented and aged in ovoid concrete eggs or large barrels for extended periods. Long cellar ageing before release is a defining characteristic, underlining Astobiza’s commitment to producing Txakoli wines with genuine ageing potential rather than early drinking simplicity.