Txomin Etxaniz Txakoli
The txakoli of Bodega Txomin Etxaniz is inscribed to the Denomination of Origin Txakoli de Getari (Getariako Txakolina). This denomination of origin is limited to the historical territory of Gizpuzkoa. The area of production is characterized by the influence of the sea, since 95% of the vineyards of the Txakoli appellation of Getaria are less than 1 km from the sea.
Ondarribi Zuri (white) 95% and Ondarribi Beltza (black) 5%
After the manual harvesting in boxes of 20 kgr of the grapes of vineyards in trellis and sloping terrain facing the sea, it goes to fermentation on its lees at controlled temperature until its bottling.
Pale yellowish-greenish color with golden tones. The nose is fresh with subtle aromas of green fruits and grass. In the mouth it is harmonic, with a touch of balanced acidity and fine carbonic sensation with slightly bitter aftertaste.
Origin of Getaria´s Txakoli
In Gipuzkoa, the vineyard is already mentioned in the San Sebastian granted by the King of Navarre Sancho I in 1180 and by the fifteenth century there is a production of at least half of the local needs.
In 1509 a Brotherhood of Podavines was created in San Sebastián and in 1550 a Royal Charter reminds us that about 400 neighbors depended on the cultivation of the vine. It is in 1520 when in the Real Chancellery of Valladolid a sentence is dictated by which the goods of the council of Donostia were executed by “the three pipes and average of chacolí” and is referred to the term “chacolín”, reason why is demonstrated The production of this type of wine and its economic and social importance as early as the sixteenth century. At this time, the Txakoli produced on the Gipuzkoan coast is recognized and in turn protected against the consumption of wines from other wine-growing areas.
In the 19th century, the existing vineyard in the province practically took refuge in the coastal area of Getaria and Zarautz, conserving the first 35 hectares. Of vines in sheltered areas and the second 4 hectares. Under the protection of Santa Bárbara, maintaining both a traditional form of cultivation in parral as the native varieties Ondarrabi Zuri (white) and Ondarrrabi Beltza (ink), this one in smaller measure.
Throughout the twentieth century, the vineyard is hardly maintained in this coastal zone and, since 1980, when, at the proposal of the local wine sector, it began a professionalization of the same, leading to a renewal of the vineyards and Of the processing wineries.
Starting with the coastal zone of Getaria and Zarautz. This is how, after a great effort of all the parties involved, the recognition and revalorization of a local wine has been denounced, ratifying the Denomination of Origin through the Order of April 6, 1990, the Regulation of the Denomination of Origin ” Chacolí de Getaria / Getariako Txakolina and its Regulatory Council. (Official State Gazette No. 110 of Tuesday, 8 May 1990)
In 2007 the geographical scope of the three initial municipalities of Aia, Getaria and Zarautz was extended to the entire province of Gipuzkoa.
The cultivation of the vine has traditionally been carried out in parral with the aim of achieving the maximum exposure of the leaf surface, assuming 80% of the surface of vineyards registered. The majority variety Ondarrabi Zuri is a variety of high vegetative vigor that demands a long pruning in order to obtain a quantitative and qualitative balance of the grape. In this type of parral formation, the clusters are hanging, aerated and away from the soil moisture, in order to achieve optimum ripening.
The cultural practice of leaflessness at different times of the vegetative cycle in the area of the clusters as well as the height of the trunk with the consequent increase of old wood by strain have a positive influence on the quality of the harvest, obtaining that in the time of ripening , The photosynthetic production of sugars is completed, improving its accumulation in the clusters.
The harvest is mostly done manually in boxes of about 20 kilos, the distance between the vineyards and the registered wineries being very small, which allows the grape to reach them in perfect condition and, without suffering alterations before its Pressing and subsequent processing.
All holders of bottling and bottling wineries registered in the Getariako Txakolina Denomination of Origin are, in turn, the majority of vineyard owners, making the entire production chain from the grape production in the vineyard until the Txakoli reaches the bottled and labeled market .
Traditionally it has been elaborated on the own leys with a control of the temperature in the whole process, conserving part of the natural CO2 product of the fermentation. All this forms a wine-txakoli very characteristic and differential of other zones and regions.