Basque Country

The Basque Country is a region in northern Spain, shaped by the Cantabrian Sea, lush green mountains, and a deeply rooted food and drink culture. It is a land where vineyards and apple orchards have long been part of the local landscape.

Viticulture has deep historical roots in the region, although its development varied from north to south. Along the northern Cantabrian coast, written records of winemaking date back to the early Middle Ages, while further south, in Rioja Alavesa, wine culture can be traced back to Roman times.

Today, the northern Basque Country is best known for Txakoli, traditionally made from native varieties such as Hondarrabi Zuri, along with Hondarrabi Beltza and Hondarrabi Zerratia. The cool, humid climate of the Cantabrian coast produces wines that are bright, fresh, lightly saline, and highly refreshing.

Further south, Rioja Alavesa produces structured yet fresh wines led by Tempranillo, with Viura and Garnacha also playing an important role.

Northern Spain has a strong and deeply rooted cider culture. Cider has been produced in this part of Spain for centuries, particularly in Gipuzkoa and around San Sebastián, where local apples are fermented into dry, tart ciders traditionally enjoyed in sagardotegiak, or cider houses.

From vibrant Txakoli and traditional cider to the structured reds of Rioja Alavesa, the wines of the Basque Country reflect a unique meeting of sea, land, tradition, and food