Eivissa is a Vino de la Tierra title used on the Spanish island of Ibiza (Eivissa in the native Catalan language). The VT status was granted in 2003. Nowadays, Ibiza is perhaps best known for its nightlife, tourist trade and idyllic beaches, but the Balearic Islands to which it belongs have a rich history of winemaking.
Eivissa VT forms the western-most edge of the Balearic archipelago, approximately 50 miles (80km) off the Iberian Peninsula, placing it in the Mediterranean Sea. The Phoenicians are thought to have brought viticulture to the island around the 7th Century BC. During this period it is thought that much of the wine consumed in the region now known as Valencia was produced on Eivissa. The Phoenicians were skilled vinegrowers and winemakers and some historians have credited them with introducing vines to nearby mainland areas as well.
Viticulture on Eivissa continued to grow over many centuries and the island was a key supplier of wine to France during the phylloxera outbreak in the late 19th Century. Unfortunately, Eivissa itself was then hit by the louse and its vines were wiped out. New vines were later planted, but many of these fell victim to the European Union's vine-pulling schemes in the 1980s, which were designed to reduce the wine glut caused by production far exceeding demand. Eivissa's accession to VT status has done much to boost the industry again.
Eivissa island, and thus the VT, has two low mountain ranges that rise to 1640 feet (500m) in the north and west, providing numerous valleys and slopes ideal for viticulture. The climate is Mediterranean, which is unsurprising given its location. Summers tend to be humid and hot, and winters are mild. Rainfall is fairly low. The soil is reddish-brown clay under a chalky crust. Hillsides have limestone and loam components.
Blanco (white), rosado (rosé) and tinto (red) can all be produced under the Eivissa VT. Macabeo, Parellada, Malvasia, Chardonnay and Moscatel (Muscat) make up the list of white-wine varieties. The best white wines are Macabeo-dominant, with apple and floral notes and a freshness on the palate. They must contain a minimum of 11% alcohol.
Monastrell, Tempranillo (known locally as Ull de Llebre), Cabernet Sauvignon, Merlot and Syrah are the only authorized reds. Monastrell (France's Mourvedre) produces distinctive examples here, exhibiting ripe strawberry and red-fruit flavors. Red wines from the island tend to show hints of thyme, which was traditionally used to stop vats from blocking up but now seems to season the wines.
