What does the Basque Country actually taste like?
Ask a local, and they’ll point to a glass of txakoli — a crisp, lightly effervescent white wine that carries the salt of the Atlantic and the green of the surrounding hills.
While there are plenty of places to try it, Txakolin Eguna (Txakoli Day) in Aia is the ultimate insider experience. This small mountain village near the coast transforms every year into a lively celebration to debut the newest vintage of Getariako Txakolina.
Before moving to the Basque Country, I worked in the wine world — and my love for local wine culture has only grown since. Once again this year, I headed up to Aia to see how the new vintage compares — and to enjoy pintxos of beef and pork cooked over live fire.
In this post, I’ll take you through the tasting tents, the energy of the village square, and why this “new wine day” has become one of the most beloved traditions of Basque spring.
Let’s get started.
What Is Txakolin Eguna? Tasting, Gastronomy, and Traditions
Txakolin Eguna is one of those Basque festivals that instantly pulls you in. It combines the best of the region: food, wine, fire, music, and a whole town celebrating its heritage. While many villages host their own version throughout the year, the one I never miss is the celebration in Aia.
How It Works
The setup is straightforward:
- Buy a ticket: You purchase this at the entrance (usually, this includes your tasting glass).
- Taste the vintage: The ticket gives you access to multiple txakoli tastings from different producers.
- Eat local: You can pair your wine with pintxos made from high-quality local beef and pork.
- Enjoy the view: Everything happens outdoors, surrounded by mountains and the sound of traditional music.
It’s simple, lively, and very Basque.
The Wine and the Atmosphere
The festival brings together some of the most iconic wineries from the Getariako Txakolina appellation—names like Ameztoi, K5, Katxiña, Talai Berri, and Zudugarai, among others. If you enjoy crisp, refreshing white wine, it’s basically paradise.
Aia’s Txakolin Eguna is also famous for its live-fire cooking. Local chefs and residents grill selected beef and pork over open flames in the square. Watching the smoke rise against the mountain backdrop while you sip a cold glass of wine is a real spectacle.
Beyond the food, the event is a deep dive into the traditions of the Getaria region. While you’ll see some tourists, most attendees are locals. Between the traditional music and the rural sports (herri kirolak), it is one of the most authentic ways to experience Basque culture up close.
Tasting the 2026 Getariako Txakolina
Txakoli from Getaria is known for being crisp and fresh, with a bright acidity and notes of citrus and green apple. Beyond these classic traits, every winery brings its own personality.
Among the many excellent bottles we tried this year, these three were my favorites:
- Katxiña: Vibrant and zippy with an intense fruitiness and a clear mineral edge. It has such a distinct personality that you can recognize it instantly once you’ve tasted it.
- Inacio Urruzola: Elegant and beautifully balanced, with mouthwatering acidity that makes it perfect with food. I enjoyed the 2026 vintage even more than in previous years.
- Zudugarai: Crisp, cheerful, and very approachable. This is the kind of txakoli you want to share outdoors with friends or family on a sunny afternoon.
Visiting the Wineries
Many producers in the region offer tours, and both Katxiña and Ignacio Urruzola have fantastic restaurants on-site.
When we visited Ignacio Urruzola, we took a short tour of the cellar before having lunch overlooking the mountains. The hospitality was warm and the food was excellent. Katxiña is a bit harder to book because it’s so popular, and we haven’t managed a full visit yet—but their team at the festival is always friendly and their wine never disappoints.
It was also great to catch up with the team at Zudugarai. They feel more like old friends every year, especially after their travels to Japan for Expo 2025 Osaka. Their txakoli is actually a fantastic match for Japanese cuisine!
The Festival Atmosphere
Despite a cloudy and cold spring day, the square was packed with people. It’s truly an event for all ages; you’ll see everyone from seniors to young children enjoying the food and music.
My son, who loves sports, spent the whole day at the frónton—the iconic stone court where locals play Basque pelota. It’s open for everyone. Meanwhile, my daughter was busy enjoying the pintxos!
The portions were so generous that we could easily share one among the whole family. The pork and beef, grilled slowly over the open fire, were incredibly juicy. The crispness of the txakoli is the perfect match for the rich meat—it cuts through the fat and refreshes the palate.
Because txakoli is relatively low in alcohol (around 11%) and the tasting pours are small, it’s easy to enjoy the poteo—the local tradition of moving from one stall or bar to the next. For Basque people, food and wine are simply the best ways to socialize. Talking with friends and neighbors over a glass of wine is the heartbeat of the culture, and in that atmosphere, the time passed incredibly quickly.
Practical Tips for Visiting Txakolin Eguna in Aia
If you’re planning to attend, here are some practical tips to help you make the most of the day:
Arrive Early: The village fills up fast, and so do the queues. Both the pintxos and the most popular txakolis can sell out. If you get there early, you’ll have more space and time to taste the wines calmly.
Plan Your Transport: Aia is a small mountain village, and parking is limited. You’ll often see cars parked along the road leading into town. Since public transport is limited in this rural area, driving is usually necessary—just be prepared to walk a bit from your car.
Bring Cash: You buy your tasting tickets at the entrance with cash. The ticket usually includes a glass (which you can take home as a souvenir!) and several tasting tokens.
Don’t Skip the Live-Fire Grill: This is the soul of the festival. Watching the chefs grill local beef and pork over open flames is a highlight. The portions are generous and the smoky flavor pairs perfectly with a crisp txakoli.
Explore Unknown Wineries: While famous names like Ameztoi or K5 are excellent, use this day to discover smaller producers and new vintages you won’t find in a typical store. It’s a tasting event—don’t be afraid to explore!
Dress for the Weather and Hills: Aia is hilly, and you’ll be on your feet most of the day. Comfort beats fashion here. Also, Basque weather in April is unpredictable; it can be sunny one minute and chilly the next. Check the forecast and bring layers.
Final Thoughts
Txakolin Eguna in Aia is much more than just a wine festival; it is a day when the entire village comes alive with fire, food, music, and community. It is a rare chance to taste incredible txakoli, eat grilled meat straight from the flames, and share the plaza with locals who have been celebrating this tradition for generations.
If you’re curious about Basque culture, or simply love great food and wine, this festival is one of the most authentic experiences you can have. It is simple, welcoming, and full of small moments that stay with you long after your glass is empty.
Whether you are a longtime txakoli fan or discovering it for the very first time, Aia’s Txakoli Eguna is absolutely worth adding to your spring calendar.
