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Txakoli, pronounced “Cha-ko-lee” is a wine region in the northwest corner of Spanish Basque country, along the Atlantic coast. This is a lightly effervescent, fresh, very dry wine that is most commonly white, although there are rosado and red versions, the latter without bubbles. For a long time, the wine was made as a regional specialty for local consumption, but in the past decade or so has seen a big rise in global popularity. 

It is divided into three regions, which in Basque are known as Arabako, Bizkaia and Getariako (in Spanish: Alava, Viscaya and Getaria). The Basque spelling of these regions varies. The wine itself is referred to as Txakolina and the regions are often on the label. So the label would read, for example, Arabako Txakolina. The red version is only produced in Bizkaia. 
 
Txakoli is heavily influenced by the Atlantic, making it mild and fairly damp. Trellising is mandatory to avoid mildew buildup on the grapes. The main grapes varietals are Hondurrabi Zuri for whites and Hondurrabi Beltza for rosados and reds, with smaller quantities of the rarer Izkiriota Ttipia (Petit Manseng) and Izkiriota (Manseng). 
– Description from Amanda Schuster

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