The Spirit of Basque Country in Txakolina

Fresh, spritzy, bright—but most importantly FUN.  Txakolina is ubiquitous in Basque Country in the north of Spain.  Until 25 years ago, it was strictly a house wine and all but fell off the face of the earth.  In the ‘80s this singular beverage began to gain popularityand in 1989 earned its first DO certification in Getaria.  Getariako Txakolina is made up of just 177 hectares and sits just west of San Sebastian in the very north of Basque Country, on the Bay of Biscay.  

Txakolina is produced from the indigenous grapes, Hondarribi Zuri (white) and Hondarribi Beltza (red), and bottled with a little residual carbon to give the wines their classic light effervescence.  Most vineyards are situated on sandy clay soils on south-facing slopes, protecting the vines from harsh winds.  Typically the vines are trellised very high to create a canopy that protects the them and improves the microclimate.

Comprising over 10% of the region are the vines of Ameztoi—a well-respected and top family in Getaria.  Ignacio Ameztoi is the seventh generation to make Txakolina at his estate and does so with as much pride and sense of tradition as ever.  His wines pair perfectly with afternoon small bites and a sun-soaked patio.  Stoney, vibrant, and incredibly refreshing,  Ameztoi Txakolina is made from 90% Hondarribi Zuri and 10% Hondarribi Beltza and fermented in stainless steel.  

This vintage showed perfect weather during the harvest and the result is like a burst of sun and sea spray on your warm face.  Perhaps the only bottle more perfect for the porch is Ameztoi Txakolina Rubentis, a highly-celebrated rose loved by industry professionals and wine nerds alike.  Wild, stoney, briney with lots of bright zest and just a twinkle of red fruit.  Jump on the Txakolina train and grab a bottle for your next toasty afternoon in the sun.