The arts of viticulture and winemaking on the island go back at least to the Romans, but at the end of the 19th century the vineyards were devastated by phylloxera. Many of them were dug up, and viticulture didn’t really recover until late in the 20th century, when tourist demand for local wines led to the creation of the DOs of Binissalem (1991) on the edge of the Tramuntana, and Pla i Llevant (2001). Both of these DO regions grow the typical international grape varieties (Merlot, Cabernet Sauvignon, Syrah) as well as Manto Negro, a native red variety with a light colour and perfumed aroma, Escursac and Moll. This has led to Mallorca having a surprising number of small wineries, now estimated at close to 100, developed by professionals and enthusiasts alike and geared towards quality wines and wine tourism. As Mallorca is a vast island, you will find tall mountains (Serra de Tramuntana), hills, vast expanse of flat areas, and vineyards with proximity to the sea. These factors influence the structure of the wine in its acidity, tannin, and alcohol level. The origins of Ca’n Verdura stretch back six generations, with the family cultivating vineyards in Binissalem among the historic possessions—large agricultural estates that have surrounded Mallorca’s most renowned winemaking village for centuries. This deep-rooted tradition shaped the project from the start: a commitment to producing wines with a truly Mallorcan character, focusing on native varieties such as Mantonegro, Callet, and Moll. While international grapes have gained prominence, often at the expense of indigenous varieties, Ca’n Verdura was founded to challenge this trend and prove Mantonegro’s potential for expressive, characterful wines. The journey began in 2010 when Tomeu started vinifying Mantonegro from his grandfather’s estate, adapting it to modern winemaking techniques. Without a winery of his own, the first vintage yielded just 700 bottles. In 2012, Ca’n Verdura established its own cellar in a converted garage in Binissalem, where Tomeu began crafting wines that showcase the region’s vineyard nuances. Over the years, the winery has evolved while staying true to its original essence, family tradition, and respect for the land. The vineyards follow the traditional en vaso (goblet) training system, with old vines rooted in the iron-rich, limestone-based call vermell soils of Binissalem. Though international varieties appear in entry-level blends for practical reasons, Ca’n Verdura’s future is firmly dedicated to the revival and celebration of Mallorca’s historic grapes. || Tasting note: Sweet; perfumed nose of ripe red plum; raspberry and cherry. The upfront palate is dry and savoury; giving way to more red hedgerow fruit and a touch of sweet cranberry and raspberry. The tannins are super silky and gentle but present; with a nice gentle meaty finish. Fresh; concentrated and juicy. || Winemaking Detail: Manual harvested in crates of 15kg or less. Alcoholic fermentation takes place in stainless steel tanks at temperatures lower than 24ºC with a variable maceration between 20 and 25 days, depending on the parcel used. Then, it’s pressed and left to rest in 500L barrels and in 2000L and 3000L and 5000L Foudres. || Features Plum Raspberry Cherry Hedgerow Savoury
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