In 1993, a pioneering group of txakoli producers, united as a collective with the creation of Bialtxa in 1987, decided to join forces with the institutions of Bizkaia to modernize this centuries-old tradition. Until then, the production of txakoli was focused on quantity and was mainly intended for domestic consumption. The fundamental objective was to unify criteria to raise quality with a focus on local marketing and contributing to the sustainability of our rich rural environment.

The origin of the founding Regulation was based on compliance with the legislation, in order to order and direct a dispersed production as well as laying the foundations for the creation of a geographical designation that would allow the protection, regulation and control of new productions. In this way, the Bizkaiko Txakolina Denomination of Origin appears in 1994.

The initial efforts focused on collecting the knowledge of traditional viticulture and oenology.

Many things have changed since the creation of that first Regulation and the D.O. Bizkaiko Txakolina. The knowledge and experience acquired in these almost three decades have allowed a notable increase in the expertise and professionalization of producers.

The denominations of origin are based on a regulation that collects all the regulations that, as the ultimate goal, are projected in the style of the different wines produced. This new regulation is heir to the foundational in its objectives, but develops the essential tools to evolve and respond to the challenges of the future that the present already allows us to glimpse.




Article 4: The maximum height in the vineyards disappears

Article 5: Grape varieties

  • Hondarrabi Zuri Zerratia as a new recommended variety
  • Berdexarie and Pinot Noir as new authorized varieties.

Article 8: Maximum production per hectare. The maximum production allowed per hectare will be 11,500 kg of grapes for white varieties, and 9,500 kg of grapes for red varieties.

Article 13: Technical characteristics of the protected txakolis. Increases the minimum alcohol content and lowers the minimum total acidity

New txakoli categorization: Txakoli Bereziak. Txakolis aged, fermented in barrels, aged on lees…

Article 13.4: Bereziak txakolis will be aged txakolis, with a minimum aging period of 5 months. Your qualification will start from May 1 of the year following your harvest

Article 14: The tasting notes for white, rosé and red txakolis are updated. The tasting notes of the Txakolis Bereziak are incorporated

First additional provision: “Uztagoienak – Last vintage” wines. The wines until now known as Late Harvest are now called Uztagoienak – Last Harvest. Made with overripe grapes. These wines must have an acquired alcoholic strength greater than 9.5% vol.

Second additional provision: “Apardunak – Sparkling” wines. The option of making sparkling wines under the ancestral method is added. The option of producing sparkling rosé wines is added. The tasting note for sparkling wines is updated.

Third additional provision: “Apartak – Singular” wines. This new category includes wines obtained from less common production processes such as fermentation with skins, carbonic maceration and spontaneous fermentation, production through oxidative or reductive processes generated by aging in different types of tanks such as concrete eggs, jars or amphorae or elaborations without the presence of added sulphites.

Finally, the control system will be carried out by an independent Company, accredited in the compliance with the UNE 45011 Standard.


Update 2021