Marko

• Vintage: 2020
• Type: White Unfortified still wines
• Capacity: 0, 75 L.
• Alcohol content: 13, 0º

• Commercial firm: Oxer Bastegieta Zenigaonaindia
• Country: Spain
• D.O: D.O. Bizkaiko Txakolina
• Varieties: Ondarrabi Zuri Zerratia, Ondarrabi Zuri
• Allergens: Contains sulfites

Colour

Intense yellow, with some straw reflection, clean, transparent and bright.

AROMA:

The fresh nose with a fruity character in which the green apple, pear, grapefruit and orange blossom predominate.

TASTE:

n the mouth it is tasty, the unctuousness of the lees work is noted with a dry and slightly mineral finish, of good length, persistent.

Ideal amb un Marmitako, Bacallà a l'pil-pil, "Txangurro" bou de mar en salpicó o farcit, fins i tot llegums estofades i guisades, mongetes a la basca, infinitat de plats de la cuina basca-Sant Sebastià.

Oxer has always wanted to make wines in Rioja Alavesa and in 2005 he went to Laguardia convinced of the uniqueness of that area. Convinced of the uniqueness, Oxer invests every penny in buying old parcels.
The vineyards in La Rioja Alavesa are organically worked in regenerative agriculture. Man and mule work the land with great care and respect for the old vineyards. Both the name and the labeling are carried out in an expected detail, from the meaning to the symbolism, expressing it perfectly with its labels that try to express its universe. All the meticulous work in the vineyards and cellar ends in elegant and fresh wines.

MARKO - The Basques have a great respect for nature and for the farmhouse in which they live, to which they give their names. Marko is the name of Oxer's family farmhouse, which is surrounded by the vineyard used for this wine.
It was elaborated to show the potential that the grapes of the region have when they are picked later than usual, giving a result of a txakolí with a more mature and serious style. The vineyards are located in Kortezubi, a small town in Biscay near the coast, famous for its prehistoric Unesco heritage caves. Soil of the clay-calcareous vineyard.

Elaboration:
Spontaneous fermentation in stainless steel tanks with their own yeasts. The wine remains in contact with its lees for 3 months with periodic bâtonnages that provide greater character.
Varieties: 60% Hondarribi Zuri Zerratia (Petit Courbu), 40% Hondarribi Zuri (Gros Courbu).

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