The 3 Provinces
| Spanish | Basque | Key Info |
|---|---|---|
| Alava | Araba | Capital; Rioja Alavesa; driest |
| Vizcaya | Bizkaia | Bilbao (largest city) |
| Guipuzcoa | Gipuzkoa | Spain's smallest province; wettest |
Note: Navarra counts as 4th Basque province but is administratively separate
Climate
| Zone | Type | Rainfall |
|---|---|---|
| Vizcaya/Guipuzcoa | Maritime | 1,200-1,500mm |
| Alava | Continental | 900mm (driest) |
No dry season — rain year-round in coastal areas
The 3 Txakoli DOs
| DO | Year | Province | Character |
|---|---|---|---|
| Getariako | 1989 | Guipuzcoa | First; wettest; easternmost |
| Bizkaiko | 1994 | Vizcaya | Largest; 99% white |
| Arabako | 2001 | Alava | Smallest; driest; riper wines |
DO Comparison
| Getariako | Bizkaiko | Arabako | |
|---|---|---|---|
| Rainfall | 1,600mm | 1,200mm | 900mm |
| Training | Parral | Both | Espaldera |
| Style | Light, crisp | Light, crisp | Riper, fuller |
Key Grapes
White (90% of production)
Hondarribi Zuri 90% of vineyards; "Zuri" = white
Hondarribi Zuri Zerratia = Petit Courbu
Izkiriota = Gros Manseng
Izkiriota Ttippia = Petit Manseng
Mune Mahatsa = Folle Blanche (Bizkaiko only)
Black
Hondarribi Beltza Primary; "Beltza" = black
Berdexarie = Cabernet Franc (Bizkaiko)
Pinot Noir Secondary (Bizkaiko only)
DO Details
| DO | Terrain | Soils | Production | Special Notes |
|---|---|---|---|---|
| Getariako Txakolina | Most within 1km of sea | Sand, clay, limestone | 83% white, 16% rose | Parral training; 1,600mm rainfall; winemaking since 14th c |
| Bizkaiko Txakolina | Coast + inland; up to 400m | Clay-loam (coast), limestone (inland) | 99% white | Special categories: Berezia, Aparduna, Uztagoiena, Aparta |
| Arabako Txakolina | Sierra Salvada foothills; 200-400m | Predominantly limestone | >99% white | Espaldera training; spring frosts a problem; fullest body |
Bizkaiko Special Categories
| Berezia | 5+ months aging (lees or barrel) |
| Aparduna | Traditional sparkling; 9+ months lees |
| Uztagoiena | Late-harvest sweet wines |
| Aparta | Non-traditional: skin contact, carbonic, amphoras |
History
| 964 | First wine record in Pais Vasco |
| 1623 | First "txakoli" reference |
| Late 19th c | Phylloxera devastation |
| Mid-20th c | Near extinction of txakoli |
| 1980 | Association of Txakolineros revival |
| 1989 | First DO (Getariako) |
| 1994 | DO Bizkaiko |
| 2001 | DO Arabako |
Viticulture
Training Systems
Parral (pergola): Traditional; improves airflow in humid climate; labor-intensive
Espaldera (VSP): Modern; allows mechanization; common in Alava
Winemaking
• Stainless steel fermentation at cool temps
• Small amount of CO2 retained for characteristic spritz
• Short aging; bottled young for freshness
• Poured from height to aerate
Labeling
Varietal: Min 85% of stated variety
Rose: Min 50% black grapes
Culture & Geography
Basque Identity
• Euskera: Unrelated to any other living language
• Euskadi: Basque people
• Pintxos: Highest Michelin star concentration
Three Geographic Areas
Atlantic Basin: Coast; txakoli vineyards
Montes Vascos: Mountains; up to 1,551m
Ebro Basin: South Alava; Rioja Alavesa
Top Exam Points — Memorize These!
Txakoli = "etxakoa""Made at home" in Basque; only produced in Pais Vasco
90% + 90%90% white wine; 90% Hondarribi Zuri vineyards
Zuri = White, Beltza = BlackBasque grape naming convention
Getariako (1989)First DO; Guipuzcoa; wettest (1,600mm); Spain's smallest province
Arabako = Riper/FullerSmallest, driest (900mm), most continental
Parral TrainingPergola; improves airflow; mildew prevention
CO2 SpritzCharacteristic slight effervescence retained
Bizkaiko CategoriesBerezia (5mo), Aparduna (sparkling 9mo), Uztagoiena (sweet), Aparta