Txakoli: from the grape to the wine glass
Txakoli with Denomination of Origin is a fruity wine that is closely linked to the Basque Country because it is made with a variety of native grape: Hondarribi Zuri. However, although it is a white wine, there are some rosé varieties that also have a very pleasant taste.
In each of the four seasons of the year, Txakoli is in a different phase, but today we will only talk about its production process, which takes place in autumn and sometimes at the end of summer.
- Harvesting: the grapes are collected from the vineyards and taken in boxes to the cellars.
- Crushing process: the grapes are put into a tank and through some nuts the grapes are broken so that they enter the press split. The grapes remain in the press for approximately two hours.
- Clearing: Once in the tanks, the must obtained is separated from the solid parts that have been formed. It is the yeast that causes the fermentation to take place and transforms the sugar into alcohol at a temperature of between 15 and 35º.
- Racking: this is the process in which the wine is separated from any deposits that may be at the bottom of the vat.
- Fermentation: the wine is transferred to another tank where it will ferment for a period of 12 to 15 days at 17º.
- Second racking: with the yeasts at the bottom of the tank, it is racked again to remove the base of the Txakoli. At this point, two processes take place: cold stabilisation and filtering in the tank.
- Storage: this is done in stainless steel tanks where the wine will remain until it is bottled.
- Bottling and labelling: finally, the Txakoli is bottled and covered with a natural cork that helps to preserve it.
And this is how Txakoli with Denomination of Origin is made. The three varieties follow the same process, but each one is made in its own province.