Txakoli is a young, fruity white wine . It has a medium alcohol content (9.5º - 11.5º) and a slight, characteristic acidity. This is a wine with a clearly differentiated character. It should be served chilled . As a result of the fermentation process, this wine is slightly sparkling, producing a tingle on the palate and a full range of aromas.
It is the ideal accompaniment for salted anchovies and tuna in oil, as visitors will be able to discover for themselves if they visit any of the wineries run by the Txakoli de Getaria grape harvesters in Getaria, Zarautz and Aia.
Two autochthonous varieties, Hondarrabi Zuri, which makes up 95% of the vines and Hondarrabi Beltza, which represents the remaining 5%, are trained on trellises and arbours to produce the grapes used to make Txakoli de Getaria.
The grapes are harvested in early autumn, the result of careful planning to guarantee the exact balance of sugar and acidity, followed by a painstaking production process whereby the grape skins are previously removed, and state-of-the-art pressing and fermentation technologies are used to produce Txakolí de Getaria.
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The vineyards. In winter, when the vines are resting, pruning is carried out in order to guarantee the productivity of the cane and that in spring the shoots will bud and develop the future bunches of grapes. Harvesting is carried out in late September or early October when the bunches have fully ripened and reached the perfect balance between the sugars and acidity.
The winery. At harvest time, the grapes are delivered directly to the winery from the vineyards, and it is here that the wine-making process takes place. Once the bunches have been carefully presses, the must is fermented at a carefully controlled temperature for between 15 and 30 days, when it is transformed into Txakoli. The wine is then left to rest for several months in the winery, after which the Txakoli de Getaria will be ready for tasting and bottling.