With the arrival of autumn in the Basque Country (Euskadi), a special period begins: vineyards stretching between the Atlantic and green hills prepare for the harvest. It is during this time that a beverage, long considered the region’s calling card, is born. We are talking about txakoli—a white wine whose history reaches deep into the past.
As early as the 9th century, families in Basque villages (caseríos) produced small batches of this wine for their own tables. Back then, the drink was poured from a height, like cider, to highlight its freshness and light effervescence. This production was closely tied to the local way of life, to the people’s connection to the land and the sea. Centuries passed, but the tradition did not disappear—on the contrary, it only grew stronger.
Today, txakoli is not only a part of the everyday life of the Basques but is also present at festive gatherings, family meals, and even beyond the region—in Cantabria, Burgos, and even in Chile. Since the 19th century, the drink began to be served in bars, and txakoli experienced a true renaissance in the 1980s, when winemakers achieved official recognition. Now, the wine holds three protected designations: Getariako Txakolina, Bizkaiko Txakolina, and Arabako Txakolina. Each has its own character, shaped by the unique climate, soil, and grape varieties such as Hondarribi Zuri and Hondarrabi Beltza.
Txakoli has become an integral part of wine tourism in the region. Numerous wineries invite guests for tastings and tours, where visitors can not only sample the wine but also enjoy views of the ocean. Such trips are especially popular in coastal towns like Getaria and Bakio. Here, wine tastings are often accompanied by local cuisine, and the terraced vineyards create a unique landscape stretching all the way to the Cantabrian Sea.
On the table, txakoli stands out for its vibrant acidity and freshness, making it the perfect companion for fish, seafood, tapas, and the famous Idiazabal cheese. This drink is not just a part of dining, but an important element of Basque culture, associated with spring harvest festivals and centuries-old traditions that live on in every glass.
