LATITUDE
LONGITUDE
APPELATIONS
Picture this: a wine region so small it was nearly extinct by the 1980s, reduced to a mere 5 hectares of vineyards clinging to life in the Ayala Valley. Fast forward to today, and Txakoli de Álava has transformed into one of Spain's most compelling comeback stories—a David among Goliaths that proves quality trumps quantity every time. The popularity of Txakoli has surged in recent years, supported by modern winemaking techniques and increased recognition. Arabako Txakolina, or Txakoli de Álava, is the youngest of the three appellations of the Vasque Country, and has the smallest production area.
This comprehensive profile explores the Txakoli de Álava DO, examining everything from its remarkable statistics and century-spanning history to the grape varieties that define its character, the wineries pushing boundaries, and the sustainability practices ensuring its future.
Txakoli de Álava, also known as Arabako Txakolina, is a Denominación de Origen Protegida (DOP) for wines located in the province of Álava, Basque Country. It occupies a unique position within the Basque wine landscape—it's the youngest, smallest, and most distinctive of the three Txakoli appellations. This Basque white wine from the inland province of Álava is characterized by a more continental climate, leading to stronger, more structured wines with riper fruit flavors.
Txakoli de Álava can be naturally fizzy and is traditionally served poured from a height into the glass, a practice that enhances its refreshing qualities. In contrast, Bizkaiko Txakolina, another wine from the region, is more complex and is characterized by a lack of bubbles and higher alcohol content, showcasing the diversity within the Txakoli appellations.
Located in the Ayala Valley (Aiaraldea in Basque) in northern Álava province, this landlocked wine region covers five municipalities: Amurrio, Llodio, Artziniega, Okondo, and Aiara. Unlike its coastal cousins, Álava sits inland at the foothills of the Sierra Salvada mountains, creating a microclimate influenced by both Atlantic maritime breezes and continental forces. The DO area includes these five villages, which collectively contribute to the unique identity of Txakoli de Álava.
The region's position at elevations between 250 and 400 meters (820 to 1,312 feet) provides natural frost protection while allowing adequate sunshine for proper grape ripening. Approximately 15 minutes from Bilbao, this elevation advantage creates what industry insiders call a "Goldilocks zone"—producing wines with phenolic weight and aromatic complexity. The climate in Álava is slightly warmer and more continental, leading to wines with a wider flavor range and lower acidity than coastal counterparts. The overall growing area of the DO is approximately 60 hectares of vineyards, reflecting its small but impactful scale.
Let's delve into the numbers that showcase the contribution of Txakoli de Álava, one of the three designations of the Basque Country, to the regional wine industry.
What's remarkable isn't just the numbers—it's the trajectory.
From 5 hectares in 1989 to 95 hectares today represents 1,800% growth. By 2007, the traditional Txakoli production area had increased significantly, with more hectares under vine. By the year 2000, there were 50 hectares of vineyard in the region dedicated to Txakoli production. With projected production climbing toward 900,000 bottles annually, this region is scaling without sacrificing its artisanal soul.
Wine production in the Ayala Valley dates back to 864 AD, with records documenting vineyards in Artziniega during the early Middle Ages.
By 1877, the region boasted approximately 550 hectares of Txakoli vines, making it a cornerstone of the local agricultural economy. The winemaking culture in the Basque region, however, dates even further back to the Roman period, showcasing a long-standing tradition of viticulture. The Basque region was praised for its high rainfall and lush green hillsides, providing an ideal terroir for growing Txakoli grapes.
The Txakoli wine tradition began to flourish around the 15th century according to historical documents, praised for its high rainfall and lush green hillsides, providing an ideal terroir for growing Txakoli grapes.
Then came phylloxera and industrialization in the late 19th century. As the Basque Country industrialized, farmers abandoned viticulture for manufacturing opportunities. After democracy was restored in 1975, private investment transformed viticulture in the Basque Country, laying the groundwork for the revival of Txakoli production. Despite this, by the 1980s, only 5 hectares remained, tended by dedicated producers who refused to let centuries of tradition die. Historically, Txakoli was traditionally consumed as a low-cost wine by farmers and fishermen, reflecting its humble origins.
In 1988, the Association of Artisanal Producers of Chacolí of Álava was founded by 12 pioneering growers to revive the denomination.
By 2001, their persistence paid off when the Basque government granted DO status (officially recognized in 2002 by the Spanish government). This wasn't just regulatory paperwork—it validated that Txakoli de Álava had earned its place among Spain's quality wine regions. The vineyards in the Álava region have seen a revival and now host about 50 hectares, primarily producing Arabako Txakolina.
Vineyard Hectares
WINERIES
GROWING DEGREE DAYS
The Ayala Valley’s strategic location creates a terroir advantage. Situated between the Gorbea Massif and the Sierra Salvada mountain range, the region benefits from natural wind corridors channeling Atlantic air inland. Positioned at roughly 42–43° north latitude, this temperate zone allows the Atlantic Ocean to moderate temperature extremes, while mountains provide shelter from harsh northern weather.
Txakoli de Álava’s climate is Atlantic-influenced continental — a hybrid bringing the best of both worlds. The Atlantic provides moisture and cooling breezes, while continental forces deliver warmer summers and adequate sunshine for ripening. Key characteristics include moderate rainfall (well distributed throughout the year), high humidity during spring and autumn (necessitating careful vineyard management), and an extended growing season with harvest typically in late September to mid-October.
This climate produces fuller-bodied wines with higher alcohol (typically 11–12.5% ABV) compared to coastal txakolis, featuring pronounced stone fruit and peach notes rather than briny, citrus-driven profiles. Txakoli de Álava wines often display flavors of ripe pear and apricot, balanced by floral and herbal notes. They exhibit lower acidity and higher alcohol content, due to increased sun exposure in the inland region.
The Ayala Valley’s soils are predominantly clay-limestone (arcilloso-calcáreo) with some clay-sandy compositions. These soils offer good drainage, mineral retention, and controlled vine vigor. The limestone component provides chalky minerality, making these wines exceptionally food-friendly, while clay ensures adequate water retention during drier summers. Most Txakoli de Álava vineyards are trained on trellises due to the high rainfall and humidity in the area.
Txakoli de Álava provides the perfect conditions to express the characteristics of the Hondarrabi Zuri grape, a grape genetically identical to the Courbu grape found in South-West France. In fact, Hondarribi Zuri and Hondarribi Beltza remain the primary grapes used in Txakoli production, reflecting the region's deep-rooted viticultural traditions.
But, besides these grapes, there are many varieties that play a supportive role. They are Petit Manseng, Gros Manseng, Petit Courbu, Sauvignon Blanc, Riesling, and Chardonnay. The DO permits the use of these additional grape varieties, contributing to a wider flavor range and enhancing the diversity of Txakoli wines. In 2021, the Regulatory Council approved the inclusion of other grape varieties in Txakoli production, including Pinot Noir and Cabernet Franc, further expanding the possibilities for winemakers.
Grape Varieties Overview:
This DO shares these grapes with the other Basque Country DOs: Txakoli de Vizcaya and Txakoli de Guetaria.
This DO of the Basque Region produces two main wine styles: the Traditional White Txakoli and the Rosè Txakoli.
Txakoli wines are often slightly effervescent, especially those from Getaria due to a unique fermentation process. Txakoli de Álava is designed to be enjoyed young and well-chilled, retaining a light natural spritz. Though mostly consumed young, some producers experiment with oak aging to add complexity. These wines are refreshing, aromatic, very dry, and highly appreciated by wine enthusiasts.
Txakoli wines have high acidity, moderate alcohol content, and a mineral character. These characteristics make them exceptionally food-friendly. The wines’ textural weight allows them to handle richer preparations than coastal txakolis.
The Basque Country has embraced regenerative wine tourism, focused on leaving destinations better than found. Txakoli de Álava wineries offer immersive experiences combining vineyard tours, tastings, and cultural education. Visitors explore dramatic landscapes — rolling vineyards framed by the Sierra Salvada mountains, the Salto del Nervión waterfall (270 meters high), and medieval villages. The economic impact of Txakoli de Álava is significant, exporting a percentage of its production despite being the smallest DO.
The interest in local gastronomy has fueled the popularity of Txakoli wines, both domestically and internationally. The development of Txakoli de Álava has contributed to the local economy and tourism in the Basque Country.
Most wineries offer guided tours by appointment, allowing intimate experiences with winemakers who explain their philosophy and production methods. Proximity to Bilbao (30 minutes) makes the region an easy day trip.
Within the Txakoli de Álava DO, four standout producers define the region’s quality and innovation. Artomaña Txakolina leads as the largest and most sustainable winery. Astobiza (Señorío de Astobiza) exemplifies cutting-edge, terroir-driven production. Txakoli Txikubin continues the artisanal heritage with its traditional methods, while Txakoli Beldui bridges a millennium of history with modern refinement.
Txakoli de Álava producers face the challenge of maintaining quality while minimizing environmental impact. The region’s cool, damp climate makes organic certification difficult — constant mildew pressure necessitates vigilant disease management. The DO promotes strict regulations, including a minimum alcohol content of 9.5% and maximum yield limits.
The region’s small scale is an advantage — coordinated sustainability initiatives have immediate, measurable impact. As climate change intensifies, these practices ensure Txakoli de Álava continues to thrive for centuries ahead. So remember: whenever you drink a glass of Txakoli de Álava, you are also sipping a piece of Basque tradition.
Copyright © 2024 Vinerra Corp.
