Bixigu

Producer: Gaintza
Varietals: Hondarribi Beltza, Hondarrabi Zuri
Sustainable Practices: Solar panels, and nature-friendly materials

Bixigu

Getaria, Spain

At a Glance

• Produced by the Lazkano family for four generations, originated with José Antonio making wine at home before establishing the Gaintza cellar in 1923.

• Based in Getaria, the capital of Getariako Txakolina (first Txakoli appellation in 1989).

• Gaintza, named after the high-altitude vineyards (“gain” means high-up in Basque), sits 75m above Getaria with clay and chalk soils over granite bedrock.

• A traditional producer with naturally occurring CO2 from fermentation, offering high acidity, salinity, and slight effervescence. They practice sustainable, low-impact methods.

• "Bixigu" means "Sea Bream," a local delicacy in Getaria.

About Bixigu

Half an hour driving west from San Sebastián sits the picturesque town of Getaria, the hometown of Juan Sebastián Elcano: a seaman known for being the first to navigate the whole of earth's surface. It is here at the top of the hill with water views, where four generations of the Lazkano family have produced and sold Txakoli. José Antonio used to make wine at home for family consumption and to sell locally, until they set up the Gaintza cellar in 1923. The Lazkano family owns 25 hectares of vineyards, bathed by the fresh Cantabrian sea air. They have a mix of older planting on high pergolas and newer terraced plantings. These days the 4th generation is in charge, brothers Joseba and Urtzi. Joseba and his mother handle the winemaking and the boutique hotel, while Urtzi manages the family’s 23 ha of sustainably farmed vineyards. Gaintza is respected for being fine wine pioneers in a region largely known for inexpensive, fizzy white wine.