Txakoli DOs

Overview

Txakoli (pronounced “cha-ko-LEE”) is the iconic wine of the Basque Country—a light, tart, slightly effervescent white traditionally served poured from height into small glasses alongside pintxos in San Sebastián’s bars. Three separate DOs protect this unique wine style: Getariako Txakolina (Guipúzcoa), Bizkaiko Txakolina (Biscay), and Arabako Txakolina (Álava). Made primarily from the indigenous Hondarrabi Zuri grape, Txakoli embodies Basque gastronomy’s emphasis on freshness, acidity, and seafood compatibility.

Geography & Climate

Location: Basque Country; Atlantic coast + inland valleys

Combined Size: ~800 ha across three DOs

Elevation: 50-500m (165-1,640 ft)

Climate: Atlantic maritime

Growing Degree Days: 1,200-1,500 GDD (cool)
Rainfall: 1,200-1,600mm (VERY high)
Temperature: Cool; maritime moderation

Atlantic Influence:

High rainfall
Cool temperatures
Late ripening
High acidity

Soil Types:

Clay-limestone (common)
Sandy (coastal)
Varied by zone

Key Characteristic: Cool Atlantic + high acid grapes = distinctive tart wine.

The Three DOs

DO	Province	Character
Getariako Txakolina	Guipúzcoa	Largest; coastal; benchmark
Bizkaiko Txakolina	Biscay	Inland; slightly fuller
Arabako Txakolina	Álava	Inland; youngest DO

Getariako: Most famous; San Sebastián’s house wine

Wine Style

White (Dominant)

Character: Light, tart, slightly fizzy

Hondarrabi Zuri primary
Green apple, citrus
High acidity
Slight spritz (natural/added)
Low alcohol (10-12%)
Served cold

The Pour: Traditionally poured from height to enhance bubbles

Rosé and Red (Minor)

Character: From Hondarrabi Beltza

Rare
Light
Fresh

The Hondarrabi Grapes

Indigenous Varieties

Hondarrabi Zuri (White):

“White Hondarrabi”
High acidity
Neutral but fresh
Defines Txakoli

Hondarrabi Beltza (Red):

“Black Hondarrabi”
Minor plantings
Rosé/light red

Classification & Regulations

DO Requirements:

Parameter	Requirement
Primary grape	Hondarrabi Zuri (min 90%)
Alcohol	9.5-13%
Style	Primarily young whites

History

Timeline:

Medieval: Txakoli production documented
19th century: Peak production; decline
1989: Getariako DO (first)
1994: Bizkaiko DO
2001: Arabako DO
Today: Basque revival; global interest

Near-Extinction: Down to ~15 ha by 1980s; revival since.

Key Constraints & Production Notes

Climate Challenges:

Excessive rain (disease pressure)
Cool temperatures (ripening)
Wind

Viticulture:

Parral (pergola) training traditional
High trellising
Disease management critical

Winemaking:

Stainless steel
Temperature control
Brief CO2 retention (spritz)
Early release

Drinking Window: 1-2 years (drink young)

The Pintxos Connection

Basque Gastronomic Culture

Traditional Pairing:

Pintxos (Basque tapas)
Seafood (anchovies, cod, shellfish)
Poured dramatically from height
Small glasses
Integral to Basque identity

San Sebastián: Culinary capital; Txakoli ubiquitous

Notable Producers

Quality Benchmarks:

Getariako:

Txomin Etxaniz (benchmark)
Ameztoi
K5
Rezabal
Ulacia

Bizkaiko:

Gorka Izagirre
Itsasmendi

Arabako:

Beldui

Txomin Etxaniz: Defines quality Getariako Txakolina.

Modern Evolution

Beyond Traditional

New Approaches:

Barrel-aged versions (controversial)
Orange wine experiments
Serious single-vineyard
Still (non-sparkling) versions

Debate: Purists vs. innovators

Common Challenges

Climate Extremes

Cause: Atlantic; excessive rain.
Risk: Disease; dilution.
Response: Careful viticulture; parral training.

Perception

Cause: Simple, local image.
Risk: Undervaluation.
Response: Quality focus; premium bottlings.

Food Pairing

Classic Matches:

Pintxos
Anchovies
Grilled fish
Shellfish
Basque cuisine

The Perfect Partner: High acidity cuts through rich seafood.

References

DO Getariako Txakolina (2025). “Pliego de Condiciones.” Link
Consejo Regulador Txakoli.
Robinson, J., et al. (2006). “The Oxford Companion to Wine.” Oxford University Press. Publisher Link

Last Updated: January 11, 2026
Data Sources: Txakoli DOs, ICEX
Research Grade: Technical reference

Permitted Varieties