The Fondillon from Alicante is a unique wine in the world due to its history and elaboration more than five centuries ago, as well as the region where it was born, Alicante, where the ideal conditions for its elaboration are found.
The name Fondillon comes from the Latin term “fondus” or “fondo”, which term refers to the way in which the wine is aged using a solera system, where the wine is extracted in a controlled percentage from a barrel, and blended with other more aged wines from other barrels. It can also be made by vintage, that is, by blending wines from the same vintage.
As we have already mentioned, Fondillón can only be produced in Alicante and the body that regulates it is the Protected Designation of Origin Vinos de Alicante, which preserves the fundamental principles for the production of Fondillon:
- Alicante as the sole winemaking region.
- Monastrell grape variety.
- Minimum 10 years of aging in old Alicante barrels (S XIX – XX) of 750 to 1500 liters approx.
- Minimum 16 degrees of natural alcohol, never added.
The good climate of Alicante is a key factor in the birth of Fondillon. Dry winters with little rain, warm average temperatures and hot summers where the Monastrell grape finds its ideal climate to lengthen, if possible, its maturation cycle in the vine, thus achieving a high concentration of sugars that after fermentation will be transformed into wines with a high natural alcohol content.
Fondillón from Alicante, a matter of climate… and much more
As we were saying, one of the key factors in understanding the emergence of Fondillon is the phenomenon of the over-ripening of the grapes on the vine itself. But another key factor in understanding Fondillon is its great oxidative power, which made it a great ally of the sea. Just as many other wines did not last even a few weeks in the cellars of ships sailing the seas, Fondillon or ‘tint alicant’ could do so for months or years, even achieving wines with great structure, which made its fame travel around the world and became a highly sought-after wine and demanded by high society during the XV to XVIII centuries.
The German traveler Hieronymus Münzer, doctor of medicine, geographer and astronomer, during his stay in Alicante (1494-95) could see in the port “twenty-six ships that were anchored waiting to stow the much celebrated wine of Alicante”.
The Duke of Saint-Simon, official chronicler of the court of the “Sun King” Louis XIV of France, recounts in a memoir entitled “Journal de la maladie du Roi” how in the last days of his life, His Majesty drank biscuits dipped in Fondillon to satisfy one of his most exquisite habits.
Currently, Fondillon is experiencing a new resurgence due to the great national and international recognition received in recent years, as well as the intense work of the winemaking wineries that keep alive a heritage and a unique legacy in the world.
Fondillón de Alicante received the award for ‘Best Wine of Spain 2020’ in the Food of Spain Awards competition by the Ministry of Agriculture, Fisheries and Food.
Next, we would like to share with you the wonderful documentary ‘Fondillon: Time is a luxury’ of the DOP Vinos Alicante, which was released last March of this year 2021 and has been nominated for ‘Best Gastronomic Documentary’ by the Malaga Film Festival 2021.
If you want to give your palate the pleasure of tasting a good Fondillon, know our selection of this unique wine from Alicante.
