Irouléguy AOC-AOP

@ Thomas Bravo-Maza


Green and red, vines and wine. On a magnificent territory conducive to the good cultivation of the vine, in terraces, the wines of Irouléguy are in the image of their Basque soil: strong, vigorous and exceptional.

Cabernet Franc N (Acheria), Tannat N, (at least 50% blend of both, less than 90% of either)

Other variety: Cabernet Sauvignon

Courbu B, Gros Manseng B, Petit Courbu B, Petit Manseng B

Powerful, balanced red wines with firm and fine tannins and very typical aromas of spices, red and black fruits, and underbrush.

Aging potential: 5 to 15 years

Food and wine pairing:

As an accompaniment to xuleta (beef ribs), tripotxa (lamb sausage) or a veal axoa. But also dishes in sauce, game, duck breast, and certain cheeses (camembert, maroilles, reblochon).

Gourmet rosé wines, fresh, delicate and very aromatic with notes of red fruits and spices. Wines with a strong personality.

Food and wine pairing:

With tapas like Bayonne ham, for example.

Very aromatic, expressive and unique dry white wines. In short, surprising wines!

Food and wine pairing:

Between 8 and 10 ° C, with fish (especially a la plancha), shellfish and poultry dishes with cream.


1970: Appellation d’Origine Contrôlée (AOC-AOP*)

Location: Pyrénées-Atlantiques

Production area: 230 ha (568 acres)

Harvest: 4 000 hl (400 000 litres): 60% red, 25% rosé, 15% white

Terroir: The Irouleguy vineyard is located in the heart of Basque country, around Saint-Etienne-de-Baïgorry and Saint-Jean-Pied-de-Port.
Mostly cultivated in terraces on steep hillsides, there are 3 types of soil: red sandstone from the Triassic period, limestone soil and clay.

Climate: Sheltered from northerly and oceanic winds by the mountains, this region benefits from a microclimate with mild autumns, in particular thanks to the southerly winds which, from September to October, favor the ripening of the grapes.

* Created by the EU in 1992, the AOP label (Appellation d’Origine Protégée) designates products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from that region. The English equivalent is PDO (Protected Designation of Origin).