SEÑORIO DE ASTOBIZA 2010
Voir les détails de ce produit : Vin
2010
750 ml
Blanc
Vin tranquille
Espagne , Chacolí de Alava
Chacolí de Alava
Hondabarri zuri
D.O.
12.05 %
4.5 EUR
0-5 g/l
Frais
Sec
Pas de Bois
Jeune
89
Clean and brilliant. Yellow straw color with greenish tones. Intense and personal varietal aromas, with notes of white fruits (pear and apple), citric fruits (grapefruit) and bone fruits (peach). Fresh in mouth, tasty, balanced, long and persistent aromatic end, with elegant bitter notes proceeding from the varietal character and mineral notes proceeding from the soil.
HONDARRABI ZURI 55% PETIT COURBU 30% GROS MANSENG 15%
The soil is made up of clay textured acidic cretaceous rock with a relatively low pH value and sufficient organic material to a good depth. These soil conditions ensure optimal vine growth as well as adding mineral notes to our wines.
Our winery is situated in the southern-most area of Alava, close to the Cantabrico Coast and with a south facing slope within the valley of the river Izalde. This makes for an exceptional micro-climate that is especially good for growing white grape varieties with a maritime character and continental influence. The average annual temperature is between 13º and 14º C with minimum temperatures of 8º C in January and an average high of 18º C in July. Annual rainfall is between 1,000 and 1,200 mm which ensures sufficient water reserves within the subsoil. Favourable dry and sunny weather conditions with a dominant southerly breeze make for optimal ripening conditions in the final weeks, producing high quality grapes.
2010 OCTOBER 12-17
HAND HARVEST
The winery was designed by José Hidalgo (Dr. Eng. Agronomist and Enologist) and was built in 2006 and boasts the most modern wine producing technology. It is designed to produce exclusively Okendo Txakolina wine taking into account the characteristics of the grape varieties we use. Ripening is controlled so that the harvest can be quickly made at the optimal moment. Grapes are harvested into 10kg boxes which are then put directly onto the selection table and then pass through a threshing machine but without using a hopper that might compromise grape quality. Grape stalks are removed and separated outside the winery. Once crushed and de-stalked the harvest is then put through a process of cold maceration at 5º to 8º C for 6 to 8 hours for the must extracted from the skins to achieve the maximum aroma without discolouration, astringency or tannins being produced. A pneumatic air powered membrane press then extracts the must from the seeds through a gentle pressure system and the must is immediately refrigerated to between 8º and 10º C to stop fermentation and avoid oxidation. Before alcohol fermentation takes place the must is rested for 2 days under cold temperatures in order to remove any impurities and following this, alcoholic fermentation takes place in 5,000 to 10,000 l capacity stainless steel vats at a controlled temperature of 17º to 18º C without using additional yeast. Once the txakoli has been made it is refrigerated and filtered to stabilise it, is bottled in April or May of the year following the harvest and sold 2 to 3 months after bottling.
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3.28
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0.38
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