Northern Spain Basque Country, near Bilbao and the Atlantic Coast (Bay of Biscay). See below for details on the area Pais Vasco.
I had this Txakoli (as we call it for short) last week. Classically frizzante, light, floral, citrusy and shiny. It’s as pure and feathery light as a baby dove. Made mostly from the popular grape of the area, Hondarrabi Zuri.
(Pulled from winesearcher.com):
Pais Vasco wine is synonymous with Txakoli (pronounced “Chac-o-lee”), a style of wine that is intrinsic to the region’s wine culture and traditions. This wine is straightforward and uncomplicated. It has a refreshing style with fruit-dominated characters, and can have a slight sparkle as well as high acidity. The traditional way of serving Txakoli is to pour it from a height to increase the fizz and bring out the best in the wine.
The main grape varieties here are Hondarrabi Zuri and Hondarrabi Beltza, but Bordeleza Zuria (Folle Blanche), Izkiriota Ttipia (Petit Manseng) and Izkiriota (Gros Manseng) are also permitted.
The main geological feature of the Pais Vasco is the Basque mountain range, which runs the length of the region. Most of the vineyards are located near the coast surrounding Bilbao, where the maritime climate is characterized by high rainfall and mild temperatures during the growing season. Further south, toward the Ebro Valley and Rioja, there is less viticulture.
El País Vasco is home to three DOs, Arabako Txakolina, Bizkaiko Txakolina and Getariako Txakolina.