Getariako Txakolina
The first thing to note is that this is one of three wine zones in the Basque Country of northern Spain (also called "País Vasco", which you might see on a map, and that is "Basque" in the regular Castilian dialect ). The other two regions are: Txacoli de Getaria and Txacoli de Bizcaia. The second thing that stands out is the word 'Txacoli', a Basque word (it's 'Chacolí' in the Castilian...
The first thing to note is that this is one of three wine zones in the Basque Country of northern Spain (also called "País Vasco", which you might see on a map, and that is "Basque" in the regular Castilian dialect ). The other two regions are: Txacoli de Getaria and Txacoli de Bizcaia. The second thing that stands out is the word 'Txacoli', a Basque word (it's 'Chacolí' in the Castilian dialect) and refers to the style of wine produced in these three regions.
Txacoli wines are usually white, with light green hues and characterized by an invigorating acidity, are slightly sparkling, low in alcohol and usually sold young (sometimes you'll find a rosé or red example). Locally, the wines are served as a light aperitif with pintxos (Basque Country tapas).
An interesting feature of Txacoli de Getaria is the continued use of the trellis-trained vines, called Parra in Basque. Vineyards therefore appear as picturesque, luscious environments, contrasting sharply with Spain's usual continental, arid climate and landscape. The lush canopies form their own microclimate to temper the local humidity caused by the maritime climate and also serve to enhance the sun exposure of grapes. Varieties produced here are Hondarrabi Zuria and Folle Blanche (sometimes with some Petit and Gros-Manseng), and the only red variety is the local Hondarrabi Beltza (a relative of Cabernet Franc).
The first thing to note is that this is one of three wine zones in the Basque Country of northern Spain (also called "País Vasco", which you might see on a map, and that is "Basque" in the regular Castilian dialect ). The other two regions are: Txacoli de Getaria and Txacoli de Bizcaia. The second thing that stands out is the word 'Txacoli', a Basque word (it's 'Chacolí' in the Castilian dialect) and refers to the style of wine produced in these three regions.
Txacoli wines are usually white, with light green hues and characterized by an invigorating acidity, are slightly sparkling, low in alcohol and usually sold young (sometimes you'll find a rosé or red example). Locally, the wines are served as a light aperitif with pintxos (Basque Country tapas).
An interesting feature of Txacoli de Getaria is the continued use of the trellis-trained vines, called Parra in Basque. Vineyards therefore appear as picturesque, luscious environments, contrasting sharply with Spain's usual continental, arid climate and landscape. The lush canopies form their own microclimate to temper the local humidity caused by the maritime climate and also serve to enhance the sun exposure of grapes. Varieties produced here are Hondarrabi Zuria and Folle Blanche (sometimes with some Petit and Gros-Manseng), and the only red variety is the local Hondarrabi Beltza (a relative of Cabernet Franc).