Euskadi, it’s all in the palate
A diverse country’s riches
Euskadi boasts a balanced diversity: rich in quality raw-materials, at the top of the world cuisine thanks to its well-known cooks, and unique in regards to wine-growing characteristics.
And from its ancient knowledge of working the land, the sea, and the fire; from a privileged and varied natural scenery; and the uniqueness of its customs grow the most esteemed ingredients to delight the world with. This is how a small piece of land has the ability to offer great experiences.
Basque cuisine
[ardoa]
Flavours, environments and cultures
Wine cultures
The soil from whence come the raw materials for each of the drinks works as the nexus between tradition and the exclusive character of every single wine produced in Euskadi. It is about distinct cultures, customs and paths that converge on the same roots: the soil and its people.
Wine from Rioja Alavesa
[ardoa]
‘Ardo’, wine. More than a beverage. A district that has historically devoted itself to a wine and culture that are enologically acknowledged throughout the world.
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Txakoli
[t∫akoliɲa]
Etxeko ain, enough for the household.. From being generally discarded and, hence, used for one’s own consumption, this sector has evolved over the las 25 years to the point of currently producing a sophisticated and well-known wine.
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Cider
[saɣardoa]
Sagar-ardoa, apple wine. Close to two historically significant elements as are the farmstead and whaling, this is a cider like no other in the world.
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Beer
[gaɾaɣardoa]
Garagar-ardoa, barley wine. Almost 300 varieties of beer branch out from the same raw-material, each of them with its own distinctiveness.
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It’s chilly up north
The Cantabrian coast, in the north of Euskadi, is characterized by the production of cider and txakoli, slightly acidic and fresh beverages. Historically significant, and culturally linked to the image of the farmstead, these typically Basque beverages originate in vineyards and apple orchards located in stunning landscapes that join sea and mountain.
The social feature of both beverages is reflected in the way they are consumed, which is centered around the ‘sagardotegi’ (cider house) and the ‘txakolindegi’ (txakolí winery). Thousands of people gather yearly in these places, creating a great festive atmosphere.
The enviable southern soil
The Rioja Alavesa, in the south of Euskadi, features the ideal geological and climatological conditions for cultivating vine, which contributes to the production of a wine of superb quality that is highly regarded worldwide. This art, proud of its antiquity, gracefully sits between its most traditional virtues and cutting-edge technology.
The never-ending wheat and barley fields that can equally be found in southern Álava are devoted to the production of craft beers all along the Basque territory.
The pleasure of sharing
Discover the Basque wineries: from the most traditional and ancient cider houses to the most modern wineries. Everything close at hand and packed full of its original essence.
