You may have heard very little about it. And it is likely not featured in the majority of oenological texts and handbooks. Yet, we assure you that the D.O. Binissalem Mallorca is a region you should not overlook. Gradually, this appellation—spread across the Balearic municipalities of Santa Maria del Camí, Consell, Binissalem, Santa Eugènia, and Sencelles—is capturing the spotlight and tantalizing the taste buds of wine enthusiasts everywhere with its offerings. Part of this success can be attributed to vintners like Tomeu Llabrés with his Ca'n Verdura Viticultors Son Agulló.
One must delve into six generations of history to uncover the roots of this family winery, which originated on the grandfather's estate and continues today in the garage where Tomeu performs his alchemy. After swapping Chemical Engineering for Agronomy and the wine industry, this 37-year-old is focused on rejuvenating old plots and indigenous varieties such as manto negro, which had nearly been forgotten. At Ca'n Verdura Viticultors Son Agulló, the grapes are cultivated on a small 0.7-hectare plot in the heart of Plà de Buc in Santa Maria, where the soils are rich in cal vermell (an iron-rich clay distinguished by its reddish hue). Here, the vines are ancient, over 60 years old, and have a deep understanding of their craft (having had ample time to perfect it). In this context, with the wisdom of nature as his guide, Tomeu Llabrés only needs to intervene on rare occasions, focusing on maintaining the ground cover (to offer protection during cold periods) and ensuring the biodiversity that enriches the vineyard.
At Ca'n Verdura Viticultors Son Agulló, the harvest is conducted manually, in boxes of no more than 15 Kg, and quickly transported to the garage. Here, no interventions occur either, with fermentation beginning spontaneously in conical 2000-litre vats. Following this, towards the end of the process, Ca'n Verdura Viticultors Son Angulló will undergo a 13-day maceration (with gentle pumping over) and a maturation in several stages: nine months in used French oak barrels, one month in stainless steel tanks, and a further four months in the bottle.
So keep an eye out and don't miss the chance to explore one of Spain's most undiscovered and promising regions with Ca'n Verdura Viticultors Son Agulló.