- Organic Farming
Story
While international grapes have gained prominence, often at the expense of indigenous varieties Mantonegro, Callet, and Moll, Ca’n Verdura was founded to challenge this trend & prove their potential. It was 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. 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. 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 8 days, with daily pumping over. Soft pressing and aging on the lees for 4 months.
Winemaking
Tasting Notes
Food Pairing
Dessert, Salami, Tuna-carpaccio
About the region
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