Izkiriota

The Story

Izkiriota sounds ancient and impenetrable — pure Basque mystery — but it's actually Gros Manseng, the big-berry Pyrenean grape that also makes the dry whites of Jurançon and Pacherenc du Vic-Bilh in southwestern France. "Izkiriota" is simply what the Basques call it. The "big" versus "small" distinction in the name system is logical: Izkiriota (Gros Manseng, "big Manseng") versus Izkiriota Ttippia (Petit Manseng, "small Manseng") — with "ttippia" being the Basque diminutive.

This is a white grape — not red. Both Izkiriota varieties are authorized white varietals across all three Txakoli DOs. Despite being a Pyrenean transplant rather than a native Basque variety, the Manseng family has found a home in Basque viticulture as secondary blending grapes alongside the dominant Hondarrabi Zuri. Gros Manseng brings aromatic lift — tropical citrus, grapefruit, floral notes — along with substantial acidity. In Txakoli blends it acts as a perfume enhancer, brightening the wine's nose without adding too much alcohol.

Insider Story

The presence of Gros Manseng and Petit Manseng in Basque Txakoli DOs reflects the cross-border cultural reality of the Basque people — the Euskal Herria ("Basque Homeland") straddles both Spain and France, and the Basques have always traded, married, and farmed across that political border. The Manseng varieties crossed the Pyrenees the same way so much Basque culture did: naturally, following the people.

Most consumers outside the Basque Country have never heard of Izkiriota. Even most Spanish wine drinkers don't know the Basque names for these Pyrenean varieties. This creates an interesting gap: a Jurançon lover in France might drink Izkiriota Txakoli in Bilbao without realizing they're drinking the same grape under a different name in a completely different style.

Technical Deep Dive

Izkiriota = Gros Manseng (Vitis vinifera). Authorized in all three Txakoli DOs as a secondary white variety alongside Hondarrabi Zuri (dominant), Hondarrabi Zuri Zerratia/Petit Courbu, Izkiriota Ttippia/Petit Manseng, Mune Mahatsa/Folle Blanche, Sauvignon Blanc, Riesling, and Chardonnay.

In its French home of Jurançon (Béarn, southwestern France), Gros Manseng produces dry whites with explosive citrus and tropical fruit, high acidity, and moderate alcohol. The same characteristics translate in Txakoli: Izkiriota adds aromatics (grapefruit, white peach, exotic fruits) and structural acidity to blends.

Viticulturally: Gros Manseng has larger berry size than Petit Manseng, lower natural sugar concentration, more suited to dry wine production. Grows well in the Atlantic-influenced maritime climate of coastal Basque Country. Trained on high pergola trellises in the traditional Txakoli style. Minimal winemaking: cold fermentation in stainless steel, bottled sur lies for natural CO2.

Industry Secrets

Izkiriota is the "secret weapon" for Txakoli producers who want to make a more complex, aromatic white without departing from the fresh, mineral Txakoli style. A small addition (5–20%) dramatically enhances the nose: you get grapefruit zest, white flowers, and tropical lift that straight Hondarrabi Zuri rarely achieves on its own. Most producers don't disclose exact percentages on labels — the variety shows up only in DO regulatory filings.

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• Izkiriota Ttippia
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• Kadarka
• Kalecik Karası