Hondarrabi Beltza is the main dark-skinned variety of the Basque region of Spain, the only place it is grown. Believed to be descended from Cabernet Franc, it is used to make Txakoli (pronounced Chac-o-lee) wine in both red and rosé (rosado) styles.

The wine produced from Hondarrabi Beltza can be characterized by their prominent acidity level, creating a fresh wine best consumed young. To retain this freshness, they are sometimes bottled with a little carbon dioxide. Hondarrabi Beltza production – already small – is dwarfed by the amount of white wine produced, mainly from Hondarrabi Zuri.