Getariako Txakolina

Styles

Principal grape varieties

Accessory grape varieties

Terroir

• Soils alternating between limestone-sandstone (hard) and marl-clay (soft) layers; loam-clay and loam textures, neutral pH.
• Vineyards on slopes sheltered from northwesterly winds, with average gradients of 15–20%, oriented to maximise sun exposure.
• 95% of the vineyards lie within 1 km of the sea, defining an essentially coastal style of production.
• High rainfall promotes dense vegetation that protects soils from erosion and enriches organic matter.

• Viticulture is mentioned in the Fuero de San Sebastián (1180); a 1520 ruling in Valladolid already documents the term 'chacolín'.
• Traditional training on parral trellises (80% of the vineyard), with leaf removal and hand harvesting into ~20 kg crates to preserve fruit integrity.

• Fresh and light white: ~11.5% abv and tartaric acidity >7 g/l, with natural CO₂ retained from fermentation.

• South/southwesterly winds at the end of summer create a dry, warm environment that allows the wine to reach ~11.5% abv while retaining tartaric acidity >7 g/l.

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

Sources

• eAmbrosia register (EU) — File number PDO-ES-A0741
• Official trade body site — Getariako Txakolina