Award Presented I Kutxa Ipar professionalism in the treatment of Txakoli de Bizkaia

In a ceremony held today at the headquarters of Ipar Kutxa in Bilbao, has been presented the first prize Ipar Kutxa to professionalism in the treatment of Txakoli de Bizkaia.An initiative arising from the collaboration agreement established between Ipar Kutxa and the DO Regulatory CouncilBizkaiko Txakolina.

No doubt because of the high levels of quality that has reached the txakoli of Bizkaia.Product quality, yet in many cases is not accompanied by a service that will match our txakoli deserve.
Aware of this reality, the DO Regulatory CouncilBizkaiko Txakolina, sponsored by Ipar Kutxa, have decided to establish an award that serves as a stimulus to the trade to file and serve txakoli of Biscay with the care it deserves.The savings institution, which began as rural credit and holds shares in food companies, sponsorship reaffirms its support to drive projects and renovation of agro Basque, within a philosophy of sustainable development of our natural environment.Ipar Kutxa is a financial institution with more than 155,000 customers and a sales network of 92 branches in the main centers of the Basque Autonomous Community.

In the presentation involved the Kutxa Ipar CEO, Carlos Osés, and technical secretary of the Control Board, Anton Txapartegi.Both agreed that good service is essential for the txakoli of Bizkaia can fully express all its qualities.
The sommelier Patxi Zabala was in charge of closing the presentation with a practical demonstration of the aspects to be considered to provide a proper service of Txakoli de Bizkaia.


Two sections: the bar and table

This first edition will have two sections, bar and table and choose the award to all bars and restaurants in Bizkaia.A comprehensive survey of wineries and distributors will select the twelve bars, four restaurants who obtain the largest number of votes.They are the finalists who will be announced in the first week of July.An adhesive label used to identify the establishments selected to be in the race final.
Thereafter, and over three months, all will be considered by a jury comprising members of the tasting committee of the Control Board and independent professional sommeliers.
Aspects such as the range of choice, glassware, serving temperature and the price-service, will be taking into account the jury deciding the winners of this prize Ipar Kutxa.
It will be soon after the vintage, back in October, when it made public the names of the winners and establishments hold the awards ceremony.
This award is credited to the winners in the categories of bar and table an original trophy is made from a metal surface on which paper highlights a crystal goblet.

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