Marko Oxer Bastegieta Bizkaiko Txakolina

60% Hondarribi Zuri Zerratia (Petit Courbu), 40% Hondarribi Zuri (Gros Courbu). Fermentation in stainless steel tanks, using native yeasts. The wine spends three months in contact with the lees using bâtonnage which gives it extra character.