Domaine AMAMA - Joanes Haritschelhar

My father, Eñaut, had sheep and made Ossau-Iraty cheese, and my mother, Ani, planted 2 hectares of vines in the Irouléguy appellation in 1995. She then acquired 1.5 hectares of red grapes in 2002. In 2022, I took over, converting to organic farming, setting up a temporary winery in Baigorri, and producing my first batch of wine. In 2025, a new winery will be built in Irouléguy. The estate currently comprises 3 hectares in the Irouléguy appellation: 2 hectares of red grapes and 1 hectare of white. In 2023, I planted half a hectare of white grapes in the Irouléguy appellation.

The terroirs

The Irouléguy AOP is located in a mountainous area with a great diversity of soils. The AMAMA estate comprises three parcels, each with its own specific terroir. Menta Rouge (Egu): This 28-year-old red vineyard is planted on compacted sandstone, clay, and variegated marl. It faces due south and is planted with Tannat (50%), Cabernet Franc (25%), and Cabernet Sauvignon (25%). Menta Blanc (Zain): This 26-year-old white vineyard is planted with Gros Manseng (65%) and Petit Manseng (35%) on compacted sandstone and quartzite. It faces southwest and is terraced. Aztane Rouge (Iluni): These vines are around fifty years old and grow on ophite and Merlat soils. They face southeast and are surrounded by forests at the foot of Mount Munhoa. Tannat grape varieties (70%), Cabernet Franc (25%), Cabernet Sauvignon (5%).

Vineyard work

I work in organic farming. Weed control is achieved mechanically. For treatments, in addition to copper and sulfur, I make plant-based liquid manures, herbal teas, and decoctions. To nourish the soil, I use composted sheep manure, sow green manure, and graze the sheep in winter. My daily presence in the vineyard allows me to best meet the vines' needs. All vineyard and winery work, right up to bottling, is carried out according to the biodynamic calendar. I also use biodynamic preparations.

Winemaking

My wines are single-vineyard, meaning each wine comes from grapes grown in a single plot. They reflect a particular vintage and terroir. In the cellar, I intervene as little as possible. "Wine is made in the vineyard." All my wines are made from grapes grown on the farm. I tend the vines with manual leaf removal and shoot thinning to harvest healthy, perfectly ripe grapes. These manual tasks bring precision and respect for the vine, as I adapt my techniques for each one. Vinification and aging take place in stainless steel tanks, with the aim of preserving the fruit's typicity. I also create starter cultures using indigenous yeasts and limit the use of sulfites to the bare minimum. The wines are neither filtered nor fined. Through my wines, I seek to convey an emotion and the expression of a place.

The collective - SHARING WINEGROWER

I am a member of the IDOKI farmers' charter. I primarily use shared equipment from a cooperative (CUMA) for vineyard work and attend many training courses organized by the Irouleguy AOP and BLE (Association for the Organic Farming of Tomorrow). These courses cover pruning, biodynamics, phytotherapy, green manures, bio-indicator plants, sharing treatment schedules with other winegrowers in the appellation, and more. I am a strong advocate for mutual support among neighbors and winegrowers.