Can Xicatlà 2021

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: Hand harvested from 1ha of Mantonegro Cabellis, a rare mutation of the red variety, planted in the 1950s on iron rich soils. Directly pressed on vertical press, cold static racking must for 4 days with daily battonage. Spontaneous fermentation in 500L new and used French oak barrels for 10 months, followed a further month in SST for stabilisation. No sulphites added. Only 1900 bottles produced.

Hand harvested from 1ha of Mantonegro Cabellis, a rare mutation of the red variety, planted in the 1950s on iron rich soils. Directly pressed on vertical press, cold static racking must for 4 days with daily battonage. Spontaneous fermentation in 500L new and used French oak barrels for 10 months, followed a further month in SST for stabilisation. No sulphites added. Only 1900 bottles produced.

Deep purple in colour, with a super silky palate. There's some initial red fruit, strawberry and cherry that come through, followed by some forest fruits/bramble. It does develop with floral aromas too, and a touch of the oak spice. Medium in body.

Grilled chicken, Pork loin, Sausage and chorizo stew

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.