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Arabako Txakolina, also known as Txakoli de Álava, is a DO wine zone of the Pais Vasco autonomous region of Spain. It is located inland, south of Bilbao.

Wine production here was devastated by an outbreak of phylloxera in the late 1800s and languished for decades until local producers established their own DO in 1989 and a Consejo Regulador (wine-regulating authority) to administer it.

The DO, officially recognised only in 2001, is the youngest in the region and one of only three recognised areas for Txakoli (a Basque word, pronounced chac-o-lee, meaning 'wine made from a village' or 'wine village'). The others are Bizkaiko Txakolina and Getariako Txakolina.

The region's climate is very humid, as a result of its proximity to the Atlantic Ocean. Temperatures never go above 68F (20C) which, coupled with the high rainfall, explains Arabako Txakolina's long ripening process. This results in the DO's characteristic wine styles: light, dry, fruity and highly acidic.

In this cool climate, the grapes never attain high must weight and the resulting wines have low levels of alcohol, but the local wine laws stipulate that the minimum alcohol content must be 9.5%. The wines are bottled with their lees, which not only helps to bring out more of their natural flavors but can also trigger a gentle secondary fermentation. As a result, many Arabako Txakolina wines are lightly sparkling due to residual carbon dioxide remaining in bottle and are designed for early consumption, much like the wines of Vinho Verde and Rías Baixas.

The vast majority of wines produced in Arabako are white. The two main grapes here are Hondarrabi Zuri (for whites) and Hondarrabi Beltza (for reds), native Basque varieties that can stand up to the elements. Petit Manseng, Gros Manseng and Petit Courbu are also permitted.

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