Just an hour and a half west of DO Getaria near the Basque capital of Bilbao, is the lesser-known DO Bizkaiko Txakolina. Like its neighbor, Bizkaya has a txakoli tradition that goes back to the 1400s, but with some important differences both in terroir and style. It is a more mountainous province and vines, on average, sit at higher elevation. Most estates are also planted 10-20 miles inland whereas they are literally seaside in Getaria. The result is more sun exposure and ultimately riper fruit which is evident in the golden hue, higher alcohol content, and fuller body that Bizkayan txakolis showcase. In general, yield is much less of a priority than it is for the more-discovered and in-demand Getarian txakolis. Rather than being trained up high in a canopy, the vines are closer to the ground, producing about half per hectare as they would otherwise, but maximizing the quality of fruit. Though at least 80% hondarrib zuri is required by DO Bizkaiko, there is also a tradition of incorporating more aromatic varietals such as Chardonnay, Sauvignon Blanc, and, in the case of Ugabe, Petit Corobou which is known as Hondarrabi Zuri Zerratie in Basque.

80% Hondarrabi Zuri, 20% Petit Courbu (aka Hondarrabi Zuri Zerratie) - 100% estate-grown.