Bizkaiko Txakolina

Styles

Principal grape varieties

Terroir

• The production zone comprises land situated at an altitude of no more than 400 metres above sea level, located within the province of Vizcaya. (via Wikipedia · CC BY-SA 4.0)
• The zone receives lower sunshine hours alongside cool mean summer temperatures, resulting in a slow ripening of the grapes.
• The historic territory of Vizcaya, where the appellation is located, lies on the shores of the Cantabrian Sea in the north of the Iberian Peninsula. (via Wikipedia · CC BY-SA 4.0)

• The term 'chacolí' has been known since the Middle Ages and referred both to the wine produced and consumed in Vizcaya and to the establishments — generally farmhouses (caseríos) with their own vines and vineyards — where it was made and sold. (via Wikipedia · CC BY-SA 4.0)
• The Chacolí de Vizcaya denominación de origen was established in 1994, with the regulatory council headquartered at the Palacio Mendibile in Lejona. (via Wikipedia · CC BY-SA 4.0)

• The wines display a higher final total acidity than those from other zones, a consequence of the grapes' slow ripening, with medium and complex aromatic intensity and a predominance of white fruit, citrus, and herbaceous notes.
• The wines show a characteristic final bitterness, typical of the principal variety.

• The Atlantic climate, humid and temperate, with cool summers and predominantly southerly winds during the grape-ripening period, determines the alcoholic strength of the wines.

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-A0746
• Official trade body site — Bizkaiko Txakolina