Ibiza
Styles
Terroir
Human factors
- Documented viticultural activity since the 7th century BC: the Phoenicians stored Ibizan wine in amphorae, and its inhabitants introduced viticulture to the eastern Iberian Peninsula.
Product characteristics
- Distinctive sensory profile: pronounced fruity aromas, high color intensity and balance, with alcoholic richness and low residual sugar content.
- Primary aromas predominate thanks to low-yield winemaking (70 L/100 kg) and manual sorting at harvest.
Terroir / wine link
- Clay-rich soils high in carbonates moderate alcohol levels; water stress and low organic matter result in low yields but high organoleptic potential.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.
Sources
- eAmbrosia register (EU) — File number PGI-ES-A0110
- Official trade body site — IQUA — Vi de la Terra Eivissa