Bizkaiko Txakolina

Styles

Principal grape varieties

Accessory grape varieties

Terroir

• The humid, temperate Atlantic climate with cool summers determines the alcoholic strength (10.5°–11.5%).
• South-facing winds predominate during the grape-ripening phase.
• Lower sunshine hours and cool average summer temperatures produce a slow, gradual ripening of the grapes.
• The production zone is restricted to altitudes of ≤ 400 m above sea level in any municipality within the province. (via Wikipedia · CC BY-SA 4.0)

• The term 'chacolí' has been known since the Middle Ages, designating both the wine and the farmsteads where it was made and sold. (via Wikipedia · CC BY-SA 4.0)
• The appellation was established in 1994, with the regulatory council headquartered at the Palacio Mendibile in Lejona. (via Wikipedia · CC BY-SA 4.0)

• Total acidity is higher than in other zones, with aromas of white fruit, citrus, and herbaceous notes, and a medium yet complex aromatic intensity.
• Alcoholic strength ranges from 10.5° to 11.5°, with a characteristic bitter finish typical of the principal variety.

• The humid Atlantic climate, with cool summers and southerly winds, produces wines of 10.5°–11.5° with elevated acidity and aromas of white fruit, citrus, and herbaceous notes.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.

Sources

• National pliego de condiciones (PDF) — +2 varieties added
• eAmbrosia register (EU) — File number PDO-ES-A0746
• Official trade body site — Bizkaiko Txakolina