Fondillón, a wine that has traversed centuries of history, represents a deep connection with the past and a testament to the ingenuity and dedication of Alicante’s winemakers.
From its first mentions in the Middle Ages to its recognition in royal courts and among maritime explorers, Fondillón has been synonymous with quality and sophistication. Its ability to sustain and improve with age makes it comparable to other renowned wines worldwide, but with unique characteristics that only the land and climate of Alicante can bestow.
The production process of Fondillón not only reflects traditional techniques and meticulous attention to detail but also adaptability that has allowed this wine to survive devastating pests like phylloxera and adapt to global market changes. The over-ripening of the grapes on the vine, slow and natural fermentation, and prolonged aging in oak barrels of “Alicante or Monovero” format are stages that demand patience and mastery, culminating in a wine of great complexity and depth: the only naturally aged wine in the world.
Fondillón is distinguished by achieving its high alcoholic strength naturally, without the need for added alcohol or fortification. To be considered authentic Fondillón, it must be made 100% from Monastrell grapes from vineyards exclusively in Alicante, dried on the vine, and aged following traditional methods under the guidelines of the Designation of Origin Vinos de Alicante.
The Production Process of Fondillón
Production Area
The production of Fondillón is limited to the areas protected under the Vinos Alicante DOP, which guarantees the quality and typicity of the product. Currently, only ten wineries are specifically registered with the Regulatory Council as Fondillón producers, all located in the Vinalopó Valley.
Harvest
The harvest of Fondillón takes place in late November or December, seeking an over-ripening of the grapes on the vine. This natural process concentrates the sugars and aromatic compounds essential for the wine’s quality. The grapes are manually harvested in boxes, selecting only the clusters that reach the necessary quality.
Destemming and Crushing
Once in the winery, the selected grapes undergo destemming, which separates the stems to avoid astringent and woody contributions to the wine. Then, a gentle crushing is performed to release the must and facilitate the fermentation and extraction of phenolic compounds from the skins.
Fermentation and Maceration
Fermentation develops slowly due to the high sugar content of the overripe grapes and can last up to 45 days. This process is carried out exclusively with indigenous yeasts, transforming the sugar into alcohol and achieving a natural alcoholic content of over 16%.
Aging
Aging is a key process that lasts at least 10 years in oak barrels, following the traditional solera system. In this system, the wine is gradually transferred from one barrel to another, blending different vintages to ensure the homogeneity and quality of the final product.
The colour of Fondillón evolves significantly during its long aging process. Initially, it presents an intense red-purple hue that, over time, transforms into mahogany and copper tones. This change is due to the oxidation and polymerization of anthocyanins and tannins, as well as the precipitation of insoluble compounds.
Fondillón is known for its complex and structured flavour. On the palate, it is smooth and velvety, with moderate astringency and reduced bitterness due to the prolonged aging. The aromatic profile of Fondillón is equally complex and evolves over time. Fresh fruity aromas give way to more mature and complex notes like dried fruits, figs, dates, honey, and sweet spices like cinnamon and cloves. Hints of tobacco, leather, and wood can also be found, resulting from the aging in oak.
The preservation and promotion of Fondillón is a task that concerns not only the wineries and the Vinos Alicante DOP but also all those who appreciate the history and culture of wine. This wine is not simply a beverage; it is a living legacy that tells the story of Alicante, its people, and its land. Protecting Fondillón means safeguarding an invaluable part of our cultural heritage, ensuring that future generations can enjoy a wine that has delighted palates for centuries.