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CVE0821RW
Ca'N Verdura
Vins Oblidats Negre
2021
Mallorca
Organic Farming
Wild Yeasts
Low Sulphur
Vegan

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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 date back six generations, working and cultivating the Binissalem vineyards between “possessions” (large agricultural farms) and wineries, which for centuries have surrounded the quintessential wine village of Majorca. Following this tradition, the project could only be understood in one way, making wines with a Majorcan character, with native varieties such as Mantonegro, Callet and Moll; in short, Binissalem wines.

Tasting note: Soft; elegant nose of blueberries; cooked strawberries and soft cherry. Floral with violet notes. Immiately soft on the palate; with lovely fresh acidity. Blueberries; liquorice root and fresh tannins with soft; juicy; clean fruit. Lush and elegant. Soft spicy finish.
Winemaking Detail: Manual harvested in crates of 15kg or less. Fermentation takes place in a stainless steel tank, 50% whole grain and 50% crushed. Maceration of 12 days, with daily pumping over. Soft pressing and aging on the lees for 5 months.
Features Blueberry Red cherry Violets Juicy Soft

Features Blueberry, Elegant, Juicy, Red cherry, Soft, Violets,
Tasting note Soft, elegant nose of blueberries, cooked strawberries and soft cherry. Floral with violet notes. Immiately soft on the palate, with lovely fresh acidity. Blueberries, liquorice root and fresh tannins with soft, juicy, clean fruit. Lush and elegant. Soft spicy finish.
Drink with
Dessert, Salami, Tuna carpaccio,

Wine details

Country Spain
Region Mallorca
Producer Ca'N Verdura
Wine Name Vins Oblidats Negre
Colour Red
Style Soft & Savoury
Vintage 2021
Main Grape Escursac
Other Grapes
Size 6 x 75cl
Closure Cork with wax
A.B.V. 11.5%
Production 750
Aging 5 mnoths on lees in SST
Soil Call Vermell
Time to drink Now - 2025
Winemaking Detail Manual harvested in crates of 15kg or less. Fermentation takes place in a stainless steel tank, 50% whole grain and 50% crushed. Maceration of 12 days, with daily pumping over. Soft pressing and aging on the lees for 5 months.

CVE0821RW
Ca'N Verdura
Vins Oblidats Negre
2021
Mallorca
Organic Farming
Wild Yeasts
Low Sulphur
Vegan

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 date back six generations, working and cultivating the Binissalem vineyards between “possessions” (large agricultural farms) and wineries, which for centuries have surrounded the quintessential wine village of Majorca. Following this tradition, the project could only be understood in one way, making wines with a Majorcan character, with native varieties such as Mantonegro, Callet and Moll; in short, Binissalem wines.

Tasting note: Soft; elegant nose of blueberries; cooked strawberries and soft cherry. Floral with violet notes. Immiately soft on the palate; with lovely fresh acidity. Blueberries; liquorice root and fresh tannins with soft; juicy; clean fruit. Lush and elegant. Soft spicy finish.
Winemaking Detail: Manual harvested in crates of 15kg or less. Fermentation takes place in a stainless steel tank, 50% whole grain and 50% crushed. Maceration of 12 days, with daily pumping over. Soft pressing and aging on the lees for 5 months.
Features Blueberry Red cherry Violets Juicy Soft

Features Blueberry, Elegant, Juicy, Red cherry, Soft, Violets,
Tasting note Soft, elegant nose of blueberries, cooked strawberries and soft cherry. Floral with violet notes. Immiately soft on the palate, with lovely fresh acidity. Blueberries, liquorice root and fresh tannins with soft, juicy, clean fruit. Lush and elegant. Soft spicy finish.
Drink with
Dessert, Salami, Tuna carpaccio,

Wine details

Country Spain
Region Mallorca
Producer Ca'N Verdura
Wine Name Vins Oblidats Negre
Style Soft & Savoury
Vintage 2021
Main Grape Escursac
Other Grapes
Size 6 x 75cl
Closure Cork with wax
A.B.V. 11.5%
Production 750
Aging 5 mnoths on lees in SST
Soil Call Vermell
Time to drink Now - 2025
Winemaking Detail Manual harvested in crates of 15kg or less. Fermentation takes place in a stainless steel tank, 50% whole grain and 50% crushed. Maceration of 12 days, with daily pumping over. Soft pressing and aging on the lees for 5 months.