REGION: Basque Country

Hugging the slopes of the Basque coastal town of Getaria is the Akarregi family’s generations-old caserío, or farmhouse, and their 17 hectares of vineyards. No frills here, and no frills necessary for the production of this salty wonder of the world—just clean tanks and cold temperatures.

Cider has been produced at the same farmhouse in Astigarraga by members of the Astarbe family for close to five centuries. Their devotion to both tradition and innovation (they produce both classic and Champagne-method ciders) have earned them berths at Michelin-star tables in Spain and fans abroad.

Bodegas Virgen de Lorea is one of the benchmark producers of an underappreciated but equally compelling style of Txakolina from Bizkaiko. Compared to their coastal cousins, these wines are grown on clay-limestone and typically show a half-degree higher alcohol and a deeper fruit character.

Artadi’s López de Lacalle family has developed an exciting new project of high-quality traditional-method sparkling wine. Made from Hondarribi Zuri grown by the coastal town of Zarautz; the sea-kissed, high-acid grapes are ideal for 30 months of sur-lie aging before disgorgement with no dosage.

Roca Altxerri is named for the Altxerri Cave, located in the Basque country, which is home to the oldest stone paintings in Europe, dating back almost 40,000 years. Two sustainably grown (using organic and biodynamic methods), hand-harvested hectares are planted on seaside hills.