Txakoli

From as far back as the 15th century, farmers and fishermen in the Basque country and along the Cantabrian coast produced Txakoli (a.k.a Chacolí in Basque), a refreshing, dry white wine with low ABV, high acidity, and slight carbonation.

A rise in popularity and production in the 1980’s paved the way to D.O. appellation status for three provinces in the Basque country.  Gipuzkoa, D.O. Getariako Txakolina, named after Getaria, a coastal town, was the first to receive D.O. status in 1989, with sea breezes adding a touch of salinity to the wines.  In 1994, D.O. Bizkaiko Txakolina (Biscay) was added, situated in low, southern oriented hills further down the coast, followed by D.O. Arabako Txakolina (Álava) in 2002, located more inland. 

Planted and cultivated in a parra (trellis) system, the major varieties are Hondarribi Zuri for blancos and Hondarribi Beltza for tintos.  Although most Txakolis are bottled as white wines, tiny amounts of rosados and tintos are produced as well.