Txakoli Eguna, the great txakoli party in Alava


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This Sunday, 4 June, the Txakoli Eguna will be held in the town of Amurrio in Alava, or, in other words, the great Txakoli festival of Alava. Tasting, exhibition and sale of txakoli from Alava, pinchos and tapas. Exhibition and sale of artisan products... a good reason to come to this part of Alava this weekend.


The Txakolinaren Eguna has been held on the Sunday following San Isidro since 1998 and consists of the presentation by the Arabako Txakolina Denomination of Origin of the year's harvest, thus making the best wines produced by the wineries included in it known to the public in attendance.

One of the most important events of the Txakolinaren Eguna is the gastronomic competition. It is not an ordinary competition, as the participants must use two curious ingredients for their recipes: txakoli with the Arabako Txakolina Designation of Origin and Lumagorri chicken.

Txakolinaren Eguna, or Txakolinaren Eguna, is a twinning with quality products, with tastings and the celebration of a popular and artisan fair in Amurrio. As it could not be otherwise, all those who come to the town in Alava have the opportunity to taste the wine in question.


Designation of Origin in 2001

Nowadays, thanks to the unceasing efforts of the txakolineros of Aiaraldea, the quality and production of txakoli is increasing considerably. In June 1988, the Alavesa Association of Artisan Txakoli Producers-Arabako Txakolina Elkartea was created with the aim of combining the necessary efforts to revitalise the Alavesa txakoli vineyards, once considered a fundamental pillar of the area's economy. Finally, in 1998, Arabako Txakolina was presented as "Vinos de la Tierra" (Wines of the Land), and finally obtained the Denomination of Origin in 2001.

The txakoli is a light, fruity, slightly sparkling wine, with an acidic and refreshing touch, which finds in Aiaraldea a favourable climate for its cultivation. It is made mainly (80%) from the Hondarribi Zuri grape variety, a white grape variety native to the Basque Country, and to a lesser extent, specifically 20%, the Gross Manseng, Petit Manseng and Petit Corbu varieties are used.

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