Viniterraneus returns to Ibiza after two years of absence.
Viniterraneus, the great wine fair for amateurs and professionals, returned with more strength than ever, last Thursday March 24th at the fairgrounds of Ibiza by the hand of Enotecum, founded by Juan Escandell y Belén Tur, who opened their first wine shop in the centre of Ibiza. Over time, Enotecum became a key player in advice and training, including tasting and sommelier courses.
It was in 2002 when they decided to take a big leap and thus be able to reach the professionals of the restoration that every day took more importance in the island, later on they opened their shops in Ibiza and Formentera counting with four at the present time.
Viniteraneum It opened its doors at 11.30 am and closed at 7 pm, where all attendees were able to taste more than 1,200 references and over 160 wineries, in a real journey through the national and international scene.
After two editions without being able to be presented by covid, Viniterraneus returns with a new image.
In Viniterraneus, professionals and amateurs will be able to learn about the history of wine, said Javier Escandell, owner of Enotecum and organizer of the Ibiza wine fair.
Javier Escandell told us: " Viniterraneus, was born in 2001 when Ibiza was not yet what it is today and was created so that the wineries could see at the time the potential that the island had, and that gastronomy was going to be a very important added value as it is now.¨.
¨Ibiza has become a fundamental destination for certain wines, such as French rosés, champagnes or local wines that are reaching better positions day by day".
It is impossible not to leave out the countless high quality wineries of the fair from Ribera de Duero, Rioja, Rias Baixas , Rueda , Champagne Region , Provenza Area ,Sudáfrica .... so we have decided to name only one winery from outside of the island and another local one of a small familiar producers.
Oscar Carreño de Enotecum introduced us to a great connoisseur as Christian Carné, Sales Director of Bodegas Abadal of the Roqueta family, a family that has been dedicated to the world of the wine since 1199.
Christian Carné Sánchez , explained to us in the smallest detail with passion and knowledge, a little history of the wineries and the evolutionary process to get the wine. " With an innovative spirit and linked to the world of wine for more than 8 centuries, they make expressive and authentic wines, with the desire to convey the sensations that come from the surrounding wooded landscape, which transmits to the wines those unique aromas of undergrowth, aromatic herbs, rosemary, balsamic and menthol. (Mostly Merlot and Cabernet). Its star grape is 100% the Merlot, obtained from five clones, two different French clones, two Italian clones and one clone from California. They are vinified separately and aged in barrels for 12 months.
The 100% Merlot grape is very difficult to obtain but thanks to the wooded environment, the 400 m of altitude and the change of temperatures between night (0-4 °) and day (20-22°) in September, it allows the grapes to obtain a slow and perfect ripening.
Medium to full-bodied, delicate on the palate and perfect for meats, cheeses and stews, with aromas of cocoa and undergrowth.
The grape normally has 80% water and sugar and acidity complete the remaining 30% and it is when the sugar and acidity reaches 50% when it is time to harvest.
At that moment, the grape contains a glue on the outside, ¨ the pruina ¨, which is where the yeasts get stuck. When it is time to harvest the grapes, the woody matter is extracted from the grapes, "la rapa", then it is crushed and the must is extracted, passing to a giant stainless steel vat.
In the following process, the yeast that was placidly resting and living in the grape, being in the vat, cannot breathe and therefore extracts the oxygen molecule from the sugar, producing alcohol, carbon dioxide and energy.
This process lasts 3 weeks during which the yeast obtains oxygen from the sugar to survive and when there is no more supply it dies.
After that, two processes can be carried out: it is bottled immediately or during three months the dead yeast is stirred twice a week with a stick, thus obtaining a wine with a point of creaminess, body, density, perfect, with a more gastronomic point".
They count on visits and tastings programmed by the winery in spring and autumn.
After this very interesting explanation, especially for neophytes and new lovers of such excellent wines, we give way to Calvisius caviar, represented by ARS Italica Caviar.
Calvisius Caviar comes from the breeding of sturgeon in the cold water springs of the Po Valley in the province of Brescia in northern Italy, specifically in the village of Calvisano. The pure and crystalline waters and an ecosystem with unique conditions allow the breeding of the most appreciated varieties of sturgeon. The relevance of Calvisius Caviar in the sector is so important that today it already accounts for 15% of the world production of farmed caviar.
Calvisius processes Caviar with the traditional Russian "Malossol" method, low in salt, a technique that allows to appreciate the natural differences between the different types of caviar at an organoleptic level. Equally important is the selection of the size and color graduation of the roe to offer an impeccable final product in each range.
Da Vinci Adriatic Sea, Dalmazia, Albania, Western Greece and Padano-Sale region, Italian sturgeon species of medium size roe 2.4 mm / 2.8 mm with a range of colors that can be used in the production of caviar.
Oscietra Black Sea, Caspian Sea, Sea of Azov . Russian sturgeon, considered one of the most refined with persistent flavor and delicate oyster finish, whose size ranges from 2.7 mm to 3.2 mm. Its colors range from dark brown to amber.
Sevruga Black Sea, Caspian, Azov and Aegean Seas, and East Ionian Sea. Caviar corked with a slightly silky taste on the palate and with light notes of Sea at the end. Medium size roe between 2.3 mm and 2.7 mm.
Tradition Prestige / Elite Alaska and Baja California . One of the longest-lived sturgeon up to 100 years and whose meat is highly valued and highly proteic. Large eggs, between 2.9 mm and 3.4 mm, whose colors vary from dark gray to black. Very delicate and elegant flavor.
Beluga Black Sea, Caspian Sea, Azov Sea, Adriatic, Ionian and surrounding rivers that connect to the sea, one of the most difficult to find and most expensive, characterized by its large roe more than 3.0 mm , oval in shape and whose colors range from pearl gray to dark gray.