Ca Ses Rosetes Negre 2024

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. Winemaking Detail: The vineyard is located in the Plà de Buc area of Santa María, covering 0.7 hectares and planted with 30-year-old vines. The soil is Call Vermell, a reddish clay typical of Mallorca, rich in microorganisms and with excellent water retention. Bush-trained vines. Grapes are hand-harvested into small 15kg boxes to ensure they arrive at the winery in perfect condition. Fermentation in SST begins at a cool 19°C to preserve freshness. Maceration lasts 8 to 12 days, with gentle daily pump-overs to extract colour and flavour. A soft press finishes the process, keeping tannins fine and the texture supple. Aged further 3 months in 500L barrels. No sulphur is added during fermentation, just a little at bottling.

The vineyard is located in the Plà de Buc area of Santa María, covering 0.7 hectares and planted with 30-year-old vines. The soil is Call Vermell, a reddish clay typical of Mallorca, rich in microorganisms and with excellent water retention. Bush-trained vines. Grapes are hand-harvested into small 15kg boxes to ensure they arrive at the winery in perfect condition. Fermentation in SST begins at a cool 19°C to preserve freshness. Maceration lasts 8 to 12 days, with gentle daily pump-overs to extract colour and flavour. A soft press finishes the process, keeping tannins fine and the texture supple. Aged further 3 months in 500L barrels. No sulphur is added during fermentation, just a little at bottling.

Bright red in colour with a fragrant nose of red plum, raspberry, bramble and wild herbs. The palate is dry, fresh and juicy, with silky tannins and flavours of hedgerow fruit, cranberry and spice. A gentle, savoury finish adds depth and balance.

Grilled fish, Roast chicken, Tomato salad

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.