The production of this wine is represented by three distinct designations of origin, one for each of the historical territories: Getaria (Guipúzcoa), Vizcaya and Álava. Each area’s particular characteristics grant authenticity to the txakoli.
The influence of the several natural environments and the Atlantic climate, together with the local vine’s ability of adaptation maximizes the wine’s potential hues. The wine receives the marine essence of our coast and the strong character that our mountainous interior emanates.
The vineyards are shallowly planted on sloped ground and facing south-east so that they receive as much sunlight as possible. This helps ripen the grape as the soil’s humidity is kept at bay.
The main grape used in the production of this wine is Hondarribi Zuri, which intensifies its white fruit, herb and flower aromas. For other darker wines the varieties Hondarribi Zuri Zerratia and Hondarribi Beltza are used instead. Other varieties of grape can also be used at times⎯those like Izkiriota or Gros Manseng, Riesling, Chardonnay and Sauvignon Blanc⎯, but they can never amount for more than the 20% of the total grape used.
It is the westernmost district in Vizcaya. Due to its mountains and deep valleys, it is an area that favours agriculture while industry remains residual. The production of txakoli is traditional in villages like Zalla, Galdames, Muskiz or Balmaseda.
In the northwest of Álava, this district borders Vizcaya. This is a mountainous land where the existing vineyards and wineries all belong to the designation Arabako Txakolina-Txakolí de Álava. Its major towns are Amurrio, Oquendo, Orduña and Llodio.
In the interior of Vizcaya, it takes the villages through which the river Nerbión meanders. Zaratamo, Orozko and Orduña are the towns that are most closely related to the production of this wine.
The easternmost coastal district that sits between the two rivers from which it receives its name (Lea and Artibai). It is a mountainous and forest area, so urban nuclei are not that common. Most wineries in this region are found in Markina-Xemein, Mendexa and Ondarroa.
There are vineyards and wineries in coastal towns like Deba and Mutriku, as well as in the interior, around villages like Oñati and Arrasate-Mondragón.
Delimited by the range of Anboto and mount Oiz, it sits in a valley along the river Ibaizabal. Since it is an interior valley, temperatures here are lower than in other areas. Txakolí is mainly produced in towns like Elorrio, Abadiño, Iurreta and its principal municipality, Durango.
Its condition as a nature reserve makes of this an area of great ecological value ruled by extremely strict rules for the protection of the environment that must be respected by vineyards and wineries. Among its towns and villages, we find those of Gernika, Muxika or Busturia.
To the north of Bilbao, this is an industrialized area that equally favours agricultural activities due to its orography and mild climate. It comprises towns like Gamiz-Fika, Gatika, Bakio, Lezama, Larrabetzu, Zamudio, Derio and Sondika.
Beyond the nearby surroundings of Getaria, there are several wineries that produce txakolí under the protection of the D.O. Getariako Txakolina in other Gipuzkoan municipalities, such as Alkiza, Villabona, Olaberria, Beizama, Oiartzun, Astigarraga or Hondarribia.
Txakolí-making is deeply rooted here. Although there are some in the interior, most of its vineyards are located in coastal towns and within the range of a single kilometer from the sea, as in Getaria, Zarautz, Orio, Zumaia and Aia.
TYPES OF TXAKOLÍ
Representa más de un 95% de la producción, y es elaborada principalmente con la variedad de uva Hondarrabi Zuri. Destacan sus aromas primarios, con matices de frutas, flores y hierbas. En boca mantiene una acidez fresca y equilibrada, con un final algo amargo debido a la variedad autóctona.
It is obtained from very exclusive vineyards due to their location and fermented in a cask. It offers fruity, floral and mild balsamic aromas. Fresh, balanced, complex and persistent in the palate.
There is a small number of sparkling wines and late harvests protected as special wines by the regulatory councils of txakolí, although their production is testimonial.
Also known as ‘rooster’s eye’ in Vizcaya, it is obtained from the mixture of Hondarribi Zuri and Beltza⎯the minimum amount of the latter should be 50%. It presents berry-like hues and aromas; drinks easily; it is light, fresh, and lively in the palate and it has a long and fruity taste.
This is a young wine of very defined characteristics and obtained from Hondarribi Beltza, which grants it extremely intense primary aromas and hue of berries. Fresh and tannic in the palate, with a fruity aftertaste.
La denominación de origen más antigua y extensa del txakolí, cuya circunscripción ha pasado del triángulo entre Getaria, Zarautz y Aia, a toda Gipuzkoa.
The work for bringing back this wine to a territory where it enjoyed a glorious past has been going on for over a quarter of a century. Its production is now widespread to the whole territory.
A wine resulting from the traditional know-how of the Ayala valley that, although once almost disappeared, is at its peak today.