Since the 12th Century
Some experts maintain that Txakoli has been produced in Gipuzkoa since the 12th Century. In the modern era, it was considered a low category wine for decades, but thanks to the efforts of the Getaria DO winemakers, it has become one of the star products of Gipuzkoa’s gastronomy in the last thirty years.
This young and fruity wine is elaborated from two different local grape varieties, Hondarribi Zuri (Hondarribi White) –which means 95% of the production–, and Hondarribi Beltza (Hondarribi Black) –the remaining 5%. They are grown in trained vines and grape trellis. Aia, Zarautz and Getaria are the three Gipuzkoan towns with the highest rate of Txakoli production, although we can also find wineries and vine growers in other places, such as Hondarribia, Arrasate, Zumaia, or Oñati. The harvest starts at the beginning of autumn and the elaboration is carried out using the most modern pres and fermentation technologies. Every year, on 17th January (festivity of San Anton), the new wine of the season is presented in society.