The serigraphy is classy but simple, elegant and discrete. How does your wine set itself apart from the thousands of labels available? For me, the balance is the most important but it’s also the most difficult to get in the wine. Do you like young or older wines? This kind of variable or another one? From which region? Who made it? There are millions of different wines for a billion different tastes/ people. It’s a very difficult question to answer. What should we be considering when looking to buy white or red wine?ĭo not forget rosé, which is for any winemaker the biggest challenge to produce. It is also easier to open the bottle as you don’t need any corkscrew. This glass top is also re-usable for most kind of the bottles, and suits to our ‘green’ philosophy. It’s important to me to offer the best to my clients. It’s important to be different and recognizable! Our glass-top is the best to keep a rosé or a white wine fresh without any risk of oxidation or cork taste from the wine. The bottle has an unusual design, with the longer neck and bottle top, how important is your design for you? Those two wines are sold there in three star Michelin restaurants in Spain (Celler de Can Rocca), France (Troisgros) and the Netherlands (Od Sluis). In those markets I mainly sell the red wines produced by Totem Wines, which are Ibizkus Tinto and Totem. My main export markets are France, Germany and Japan.
IBIZ OXIDATION FULL
I made this wine for Ibiza anyway, trying to produce a gastronomic rosé wine, full bodied enough to match perfectly with the Ibiza specialities like Bullit de Peix or Paellas, but also well balanced and light enough to refresh and enjoy when you’re lying on the beach!ĭo you rely mainly on the island sales or do you export? Ibizkus Rosado is our best seller in Ibiza. This is a little bio action but as organic producers, it is for us logical. I’m really happy when I arrive in someone’s house or in a restaurant and I see that Ibizkus bottles are re-used as water pots or olive oil bottles! This year, we’ll go a step further and with some partner restaurants we’ll get the bottles back to refill them. As each bottle spends time in an ice bucket with water, I chose to serigraphy the bottle to not damage the label and the image.
I also wanted the bottle to be functional and adapted to the rosé wine. When you eat or drink, you first do it and appreciate it with your eyes. It’s important to have a good image, which makes the people enjoy the entire product. The label and packaging is almost as important as the wine itself. What were you hopes for the label when launching and how close have you come to realising it? It was the possibility to make something different and new in the old world. As a former wine buyer, and after having visited all the wine regions of the world, I was surprised to find a place in Europe which had all the conditions required to make top wines but where nothing had been done yet.
The climate and the richness of the soil offers the best conditions to produce high-quality wines. For me, the choice of Ibiza came naturally after I discovered the ungrafted old vines of Monastrell, which have been here since the Phoenicians brought them 2000 years ago. It shows that it’s worth it to do your best and focus on the quality because people recognize it and accept the product, even if it is new and not coming from a famous wine production area. Ibizkus has made a huge impact since its launch, what made you decide Ibiza was the place to produce your wine? We caught up with Laurent in one of his vineyards to get an insight into what made him choose Ibiza as the home of his very own wine… The rose and red are making quite a name for themselves, on and off the island. Ibizkus is instantly recognizable through it’s distinctive bottle, with long neck and unique top. Well, that day is now, the wine is called Ibizkus and he is producing it right here in Ibiza, with the help of the Payeses and the vines of Monastrell. Sourcing and selling top quality wine has been his business with a dream of producing his own wine one day. One thing it has never been at the forefront of is the world’s wine growing labels, certainly many of the top vineyards are well represented on the shelves of the islands restaurants but as far as Ibiza as a place to produce top quality wine, that hasn’t been the case, until now.įrenchman Laurent Fresard has been in the wine business for as long as he can remember. More recently, it has become a popular destination for foodies from all over the world the string of new operators and some famous brands has combined to raise the food and drink options to a while new level. Ibiza is well known for many things, the most obvious being the clubbing community it attracts on an annual basis.
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