Bodegas Ostatu enjoys a prime position in Samaniego in the heart of the famous Alavesa Basque region. María Asun Sáenz de Samaniego and her family run the 34 hectares estate (divided into 50 distinct plots). For generations, members of the Sáenz de Samaniego family have been dedicated to viticulture. In fact, there is evidence of a relationship with the vineyards since the 16th century, when their forebears worked in a winery located in the neighbourhood of Matarredo, with underground cellars carved into the rock. In the late 1960s, combining a strong commitment to work, an emerging vision of the future and perseverance, the Sáenz de Samaniego family decided to market their own wines. They established a new winery, the one that exists today, attached to a mansion built in the 18th century on the road from Laguardia to Vitoria.
Soil, microclimate and orientation are some of the most defining geographic conditions here, where over 95% of the vines grow on an ochre-coloured chalky clay soil, on uneven relief, with numerous gullies and small hills. It confers on them a delicacy of aroma and roundness of flavour. The height above sea level and the latitude of this area are both ideal for fine fruit development. The microclimate of this particular district is complemented by the winds and the orientation of the vineyards, which are sheltered from the cold winds to the north by the ‘Sierra de Cantabria’ mountain range and planted on south-facing slopes. This special microclimat gives the optimum ripeness. Sustainable viticulture is the working philosophy here. Winemaker Iñigo Sáenz de Samaniego use a mix of modern methods and French oak barrels to exploit the full potential of their superb vineyards, many planted with vines over 50 years of age. The result is a collection of precise wines, with a great sense of terroir and well-preserved fruit.
Grapes are carefully selected from the highest parts of the oldest vineyards, in the districts of Samaniego, Laguardia and Leza, at an altitude of 580m above sea level. Poor calcareous/ clay soil, on south-facing slopes. The subsoil is made up of various layers of white rock. The age of vines is between 30 and 80 years old. Plantation density is 3,000 vines/hectare. Goblet pruning. Hand harvested and taken to the winery in small trailer loads. The grapes are destemmed and pressed mechanically. 5 hours low temperature maceration. The grape must ferments on the lees in stainless steel vats for 27 days at a temperature of 15-16°C. Cold stabilisation and filtered only for tartaric stabilisation. The wine is then kept in the vats until it is bottled.
Pale yellow and bright colour with greenish hues. Citrus and white fruits (green apple, pear) with floral and slightly herbal memories, very fine expression of the variety. Very good balance, well-salted acidity, fresh, greedy and with a certain oiliness note. Great balance of flavours where green apple and lemon, ripened greengage plum and white flowers are predominating.
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