oli ▁to ▁receive ▁the ▁DO ▁cert ification ▁in ▁ 1 9 9 4 . ▁ ▁It ▁is ▁grown ▁on ▁approximately ▁ 1 5 0 ▁ha ▁by ▁ 8 5 ▁villages ▁and ▁towns ▁throughout ▁B isc ay , ▁producing ▁some ▁ 7 0 0 , 0 0 0 ▁lit res ▁of ▁tx ak oli ▁ann ually . ▁Records ▁of ▁wine ▁making ▁in ▁this ▁region ▁go ▁back ▁to ▁the ▁ 8 th ▁century ▁and ▁references ▁to ▁tx ak oli ▁go ▁back ▁several ▁centuries ▁themselves . ▁The ▁quality ▁of ▁the ▁tx ak oli ▁var ies , ▁as ▁the ▁micro cl im atic ▁conditions ▁vary . ▁ ▁Both ▁white ▁and ▁red ▁g rap es ▁are ▁used ▁for ▁making ▁tx ak oli ▁in ▁B isc ay . ▁White ▁vari eties ▁are ▁H ond ar rib i ▁Zur ia ▁and ▁Fol le ▁blan che ▁( called ▁Mun em ah ats a ▁in ▁B isc ay ); ▁the ▁red ▁variety ▁used ▁is ▁H ond ar rib i ▁B elt za ▁(" black ▁H ond ar rib ia "). ▁ ▁Histor ically ▁another ▁light ▁red ▁variety ▁called ▁O ilar ▁Beg i ▁(" ch icken ▁eye ") ▁was ▁also ▁used . ▁This ▁variety ▁had ▁almost ▁become ▁ext inct ▁and ▁is ▁making ▁a ▁slow ▁com eb ack . ▁ ▁T x ak oli ▁from ▁A lava ▁ ▁Arab ako ▁T x ak ol ina ▁in ▁Bas que , ▁Ch ac ol í ▁de ▁Á lava ▁in ▁Spanish . ▁This ▁variety ▁comes ▁from ▁the ▁far ▁north - western ▁end ▁of ▁Á lava . ▁It