Oxer Bastegieta Rioja Alavesa - 6x1 wines
Oxer’s sustainable vineyards are worked organically with biodynamic treatments, following the principle of regenerative agriculture. Man and mule work the land with great care and respect for the old vines, and the meticulous work in vineyard and winery culminates in extremely fresh and elegant wines. Old vines, natural acidity by picking early, little extraction, spontaneous fermentation and aging in a mix of vessels all contribute to achieving a fine-wine profile. Oxer invests each cent earned in buying old plots. Artillero is one of these beauties: 98 years old, located in Elvillar (La Rioja Alavesa) at 600 meters. This is only just the beginning, as Oxer is in continuous search for old jewels.
Included Wines:
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Iraun 2023 – Robert Parker 93 points: 80% Viura, 10% Calagrañ o, 6% Garnacha Blanca, 4% Malvasia Riojana. Fermentation starts in stainless steel tanks, using only indigenous yeast, and finishes in amphoras and used French oak barrels. The wine ages for another 12 months.
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Kalamity Blanco 2024: Blend of Viura and Calagraño. Fermentation with native yeast. Aged for 10 months in 600-litre French oak barrels.
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Suzzane 2022 - Rober Parker 93 points: 100% Garnacha. Fermentation takes place in 500 liter used French oak barrels and concrete egg, using indigenous yeasts. The wine ages for approximately 12 months in 500 liter French oak barrels and concrete egg.
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Gaxen 2024: Gaxen is made from 100% Maturana Tinta and aged for 6 months in 600L large- format Austrian oak barrels. The use of these larger vessels allows for a balanced maturation, supporting the character of the variety while maintaining freshness and structure.
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Kuusu 2022 - Robert Parker 96 points: 92% Tinta de Toro, 8% Albillo Mayor. This wine is produced with grapes coming from Toro area and is made in Rioja. Fermentation takes place in open wooden vat, foudre and concrete egg, using indigenous yeasts. The wine ages for approximately 13 months in foudre.
- Kalamity Red 2023 - Wine Advocate 99 points - Decantalo 98 points: 50% Tempranillo, 47% Garnacha, 2% Viura, 1% Garnacha Blanca. The best grapes from each plot are selected and vinified separately in 500 liter French oak barrels and concrete egg, using indigenous yeasts. After 12 months of aging the blend is being decided.