Txakoli - arabaturismo
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AMURRIO TOURIST OFFICE
Alday 3 – bajo (Edificio La Casona), 01470 Amurrio
ARTZINIEGA TOURIST OFFICE
Artziniega Museoa – Arteko Aldapa 12, 01474 Artziniega
Álava is especially known nationally and internationally for the quality of its red wines produced in a traditional way in Rioja Alavesa, but it also has a centuries-old tradition, far less known beyond our borders, of producing Txakoli, generally a very dry white wine made from grapes with a high acidity.
Written evidence from the 9th century confirms that txakoli was already being produced in the Ayala valley, particularly in Amurrio, Llodio and Ayala.
The Txakoli de Álava Designation of Origin relatively recent and in the process of expansion. This was introduced in 2001 after a group of growers from the Ayala valley got together at the end of the nineties to re-establish the production of a traditional wine linked to Basque hamlets and that was in full decline.
Today, Txakoli de Alava can boast almost 100 hectares of vineyard, 8 wineries and an annual production of about 600,000 bottles of quality white wine.
Interesting side point: Etymologists believe that the term “txakoli” comes from the Basque “etxakoa” and “etxeko egina” - that made at home -, and this evolved into “etxakon” to become “txakon” and then finally “txacolin” or “chacolin”.
The Txakoli Route
The Txakoli Route is a route made up of Txakoli wineries, tourist accommodation, restaurants, tourist offices, etc., that have decided to work together to provide a full, top quality wine tourism offer.
An offer that allows the visitor to enjoy the secrets of the txakoli wineries and specialized tastings, and also provide the opportunity to discover the historic centre of Artziniega or the Quejana Complex of Historical Monuments.
The Ayala valley is wine and history but it is also nature and gastronomy.
It features breathtaking scenery, such as that provided by the Mirador del Nervión viewpoint or the Delika Canyon, with the highest waterfall in Spain as a backdrop; meadows and hills dotted with hermitages and hamlets; and parcels of land where makers of traditional cheeses show us their work and the delicious result.