Vineyards

The story of wine in the Basque Country begins with the arrival of the Romans.

As early as 1120, the monks at the Roncevaux Abbey cultivated and fermented the grape around the priors house in Irouleguy for the benefit of prelate and pilgrim.

In the 17th century, the monks developped this culture on the steep slopes of the valley.

In the next century, Irouleguy reached its hiatus with exportations via Bayonne to Germany, England and the low countries.

Unfortunately, phylloxera devastated the vineyards.

In 1953, several Basques re-established wine cultivation, and by 1970 "guarantee of origin" status was awarded to the vineyard.

Today, 200 hectares of cultivated vines of which two-thirds are terraced, produce 8 000 hectolitres per year.

The varieties:

• cabernet franc, tannat and sauvignon for red wine and rosé.
• courbu and manseng for white wine.
  

According to Cumonsky, a connaisseur among gourmets, Irouleguy wine “is so warm and fruitful that it makes girls dance”.

Irouleguy wine can be the heart of any Basque experience, let our wine makers welcome you and "wine you up".

> consult : www.cave-irouleguy.com