Arabako Txakolina, also known as Chacolí de Álava in Spanish.
The nearby Bay of Biscay is visible from some of these vineyards, and the success or failure of each one of these plantings and the character of each vintage lies in the exposure to the weather that is at least partly determined by that Bay. Spring frosts are common; complete ripening is unlikely, and those vineyards planted in clay soils can struggle mightily. On the other hand, the vineyards planted in stony soils do far better.
Bizkaiako Txakolina, also known as Chacolí de Vizcaya in Spanish.
The growth and maturation of Bilbao is a wonder to those of us who visited the city decades ago (Franco might have destroyed it, were it not for its useful metalworks and other industries), but that robust expansion challenges the vines of this tiny DO. Like much of Green Spain, it’s wet here, and clay loam is the dominant soil; thus, the best vineyards enjoy the natural drainage provided by the steep hills along the coast.
Getariako Txakolina, also known as Chacolí de Guetaria in Spanish.
This is another miniscule DO planted upon clay and loam soils, with many of those vineyards enjoying picturesque settings along the cliffs of the coast, as well as the critical advantage of hillside drainage
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