Aseginolaza & Leunda Txuria

Viura, known as Macabeo in Catalonia, has a reputation for being shy. This variety, originally from Turkey and present in the Peninsula since ancient times, produces wines with a delicate aroma and low alcohol content. But this is not always the case and sometimes there is an exception that proves the rule. This is clear to see in Aseginolaza & Leunda Txuria, an elegant, aromatic and very expressive white wine.

At least that is what Luis Gutiérrez, Robert Parker’s Wine Advocate critic, says in his review of this wine made by Jon and Pedro, the body and soul of Aseginolaza & Leunda. These two friends, who are biologists by profession, have found their true passion in the D.O. Navarra: rehabilitating and recovering old Garnacha vines. The adventure with reds has worked out well for them. Since 2019, they have been creating white wines with this same philosophy of enhancing the value of the old.

When it comes to making Aseginolaza & Leunda Txuria, the grapes are harvested by hand in a small vineyard of old vines, at an altitude of 490 metres and facing south in the municipality of Dicastillo (at the foot of Montejurra), with predominantly sandy and loamy soils with pockets of clay. The influence of this mountain (which is part of the Pre-Pyrenees) is fundamental, with more Atlantic than Mediterranean influences and abundant rainfall (between 200 ml per year and 1000 ml annual average) that will vary depending on the area. In terms of cultivation, Jon and Pedro always seek maximum respect for the environment, always relying on manual labour (including ploughing with mules) and the elimination of all chemical products and fertilisers.

This philosophy is maintained in the winery, where Aseginolaza & Leunda Txuria will also have the minimum possible intervention. The winemaking process begins directly in the press, where the grapes are subjected to high pressures without destemming. Once the must has been made, Aseginolaza & Leunda Txuria is left to settle for a few hours and, once clean and free of herbaceous substances, it will be transferred to stainless steel tanks where it will ferment at a controlled temperature (between 10ºC-18ºC). The Aseginolaza & Leunda Txuria aging process begins very early, just in contact with its lees (lasting 4 months with battonage and stirring) and continues in old 400 litre French oak barrels (where it will spend another four months). Finally Aseginolaza & Leunda Txuria will be lightly filtered and bottled with a small dose of sulphur. The best and most curious version of this rich variety!