Txakoli MARKO KIXMI

Txakoli MARKO Kixmi (sin filtrar)

Txakoli Marko KIXMI is made in Kortezubi, a town near Gernika, it was first released on the market in 1999. At that time they had 1.5 hectares, currently having 5 hectares divided into 8 plots with very different characteristics between them. , on a hillside and all of them in Kortezubi. 14 years have passed, in which while the vineyard became older, the wine was surpassed every year, reaching the last two years at a level that will be difficult to overcome.

ELABORATION
The Txakoli MARKO Kixmi is aged on the lees for three to four months, a technique that gives this wine a structured, voluminous mouthfeel, even losing a bit of aroma on the nose. A wine that will have a life of several years, in which it will gain complexity each year. The Txakoli MARKO Kixmi was made to show the potential that the grapes of the region have when they are picked later than usual, giving a result of a txakoli with a more mature and serious style. The vineyard is worked organically. The grapes are collected manually and with a lower yield than authorized, due to a rigorous grape selection that is carried out. The grape varieties: Hondarrabi zuri 40% and Hondarrabi zerratie (Petit Courbu) 60%.

VINEYARD
The vineyards are located in Kortezubi, a small town in Vizcaya near the coast, famous for its prehistoric caves, a Unesco heritage site. Clay-calcareous vineyard soil.

WINEMAKING
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.

TASTING NOTES
Fresh and fruity nose dominated by green apple, pear, grapefruit and orange blossom. In the mouth, the unctuousness of the work of the lees is noted with a mineral finish of good length.

THE NAME
The Basques have great respect for nature and for the farmhouse in which they live, to which they give their name. Marko is the name of the family farm in Oxer, which is surrounded by the vineyard used for this wine.