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Domaine Ilarria
Irouleguy Rosé
France, Pyrénées Atlantique, Irouleguy AOC
Rose
Winery Overview
Located in the heart of the village of Irouleguy, this domaine has been in the Peio Espil family for several centuries. Ilarria, an old village house, derives its name from a moorland site: "Iri" meaning site, and "larria" meaning moors. The property spans 30 hectares, with 10 hectares dedicated to vineyards.
In the Basque Country, singularity and identity hold significant meaning. Inspired by the principles of Japanese microbiologist Masanobu Fukuoka, the Espil family works harmoniously with nature rather than against it. Committed to preserving the tradition of the house while respecting the environment, the vineyards have been certified organic for 15 years, emphasizing limited human intervention and minimal use of machinery.
All fermentations are carried out using indigenous yeasts and bacteria. There is no chaptalization, deacidification, or any other chemical or technological methods that could alter the original product. The addition of sulfites is minimal or entirely absent. The resulting wines are fleshy, profound, and expressive, achieving a level of quality that serves as a stylistic benchmark, encouraging vignerons from outside of Irouleguy to reflect on their own practices.
In an effort to preserve the traditions of the estate and respect nature, the vines are cultivated according to organic farming principles. Fertilization is primarily done with compost, and the application is not systematic; instead, it is done only as needed to enhance the natural expression of the soil. The vineyard rows are allowed to remain naturally grassy, with maintenance achieved through mowing during the spring and summer. In the autumn, sheep are used to graze the parcels as part of the maintenance process.
For treatments, the primary products used are sulfur and copper, which are applied minimally. Allowing weeds to grow alongside the vines helps to naturally maintain the soil's life, protecting it from the sun and harsh weather. This cultivation method is inspired by the principles of natural agriculture developed by Mr. Masanobu Fukuoka over the past 20 years. By leaving much of the work to nature and minimizing mechanical, human, and animal intervention, this approach aims to save energy and enhance the soil's capacity to express the terroir more fully.
Vinification
Grapes are pressed, then the juice is fermented in stainless steel tanks with natural yeast.
Aging
Aged on lees in stainless steel tanks.
Tasting Notes
Intense aromas of citrus, small red fruits and jams, as well as by its full mouth, rich, vinous and long.
