varieties of txakoli in the Basque Country managed to achieve denominación de origen certification from 1989 onwards, its quality, spread and appeal have increased. Varieties Txakoli is traditionally fermented in foudres (very old, large oak barrels) but most txakoli produced today is fermented in stainless steel vats. There are three DO certified varieties. Most txakoli is grown in the Atlantic regions of the Basque Country, areas with high rainfall (between 1000 mm and 1600 mm of annual rainfall on average) and average temperatures between 7.5 °C and 18.7 °C, occasionally suffering from frost. Txakoli from Getaria Getariako Txakolina in Basque, Chacolí de Guetaria in Spanish. This variety comes from a small region in Gipuzkoa around the towns of Getaria, Zarautz and Aia and is of a very pale yellow to green color. This was the first variety of txakoli to receive the DO certification in 1989. The cultivated area has increased from 60 ha to 177 ha since certification. Annually some are produced in this area, mostly on south-east facing slopes to protect the vines from the harsh Atlantic weather. Unlike the other varieties which are grown as most varieties of grapes, the grapes for this txakoli are grown according to the treille or trellis system (called parra in Basque). In this system, the vines are cultivated at a greater height above the ground, with the foliage forming a contiguous canopy to improve the microclimate. The white variety used is Hondarribi Zuria, the red grape is Hondarribi Beltza. In recent years, other towns in Gipuzkoa have also started producing txakoli under this DO certification, including Orio, Zumaia, Arrasate, Eibar, Mutriku, Deba, Zestoa, Hondarribia, Villabona, Urnieta, Oñati, Beizama, Zerain and Olaberria. Txakoli from Biscay Bizkaiko Txakolina in Basque, Chacolí de Vizcaya in Spanish. This variety is made in most parts of Biscay, except for the far western end. This was the second txakoli to receive the DO certification in 1994. It is grown on approximately 150 ha by 85 villages and towns throughout Biscay, producing some of txakoli annually. Records of wine making in this region go back to the 8th century and references to txakoli go back several centuries themselves. The quality of the txakoli varies, as the microclimatic conditions vary. Both white and red grapes are used for making txakoli in Biscay. White varieties are Hondarribi Zuria and Folle blanche (called Munemahatsa in Biscay); the red variety used is