Arabako Txakolina

Styles

Principal grape varieties

Terroir

• Production is located in the northern part of Araba, with an Atlantic climate and soils described as slightly acidic.
• Mean annual sunshine between April and October totals 12.11 hours, a figure linked to alcoholic strength, acidity, and bitterness index.
• An average of 170 days per year of southerly winds are recorded, providing oxygenation to the canopy development of the vines.
• The mean temperature is 13.1 degrees Celsius, with mean maximum temperatures of 18.7 degrees and mean minimum temperatures of 7.5 degrees.
• The winegrowing zone corresponds to the Valle de Ayala in Álava, encompassing municipalities such as Amurrio, Arceniega, Ayala, Llodio, and Oquendo. (via Wikipedia · CC BY-SA 4.0)

• The earliest written records of txakoli production in Álava date from the 9th century, when it was common practice among farmers of the Valle de Ayala, particularly in Amurrio, Llodio, and Ayala. (via Wikipedia · CC BY-SA 4.0)
• The cartulary of Valpuesta contains a reference from the year 864 to vineyards in Retes de Tudela (Arceniega), and the cartulary of San Millán de la Cogolla records that vines were cultivated in the Tierra de Ayala as early as 964. (via Wikipedia · CC BY-SA 4.0)

• The wines are round and low in acidity, with citrus and herbaceous flavours, as described in the product specification.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the specification (pliego de condiciones).

All appellations in Spain

Sources

• Specification (EUR-Lex, single document)
• National pliego de condiciones (PDF)
• eAmbrosia register (EU) — File number PDO-ES-A0732
• Official trade body site — Arabako Txakolina CRDO