Ca’n Verdura, Negre 2020 | Binissalem, Mallorca, Spain

Wine of the Week – Manto Negro | November 8, 2021

> HISTORICAL FACTS
Binissalem is a “Denominacio di Origin” area named after the village of the same name on Mallorca, the largest island of the Balearic Islands. It got its appellation status in 1988 and was the first DO outside the Spanish mainland. Binissalem is located on a gently sloping plain to the northeast of Palma de Mallorca and the 1,200 acres of vineyards are situated at an altitude of 800 to 1,000 feet. In the north, the Sierra de Alfabia and the Sierra de Tramuntana protect the vineyards from strong northern winds. The soil is loose and poor in nutrients, with limestone on clay which retains water well, a welcome attribute since Mallorca has a Mediterranean climate with hot summers and short, mild winters.

The vineyards are planted with red grape varietals Manto Negro (68% of the area), Cabernet Sauvignon, Callet, Merlot, Monastrell, Syrah and Tempranillo, and the white grape varietals Macabeo, Chardonnay, Prensal, Moscatel and Parellada. The red wines must consist of at least 50% Manto Negro.

> THE WINERY
The micro-winery Ca’n Verdura was founded by Tomeu Llabrés in 2012 in a former auto garage at the center of the ancient village of Binissalem. Through a steadfast focus on the Manto Negro grape, Llabrés has demonstrated that this ancient varietal has incredible potential, creating some of the Balearic region’s most interesting wines.

Origin: Benissalem, Mallorca, Spain
Varietals: 60% Manto Negro, 18% Merlot, 11% Cabernet Sauvignon, 6% Monastrell, 5% Callet
Sustainability: sustainable practices
Suggested Retail Price: $24.00
ABV: 13.5%

After manual harvest in small boxes, the wine is fermented with native yeasts in stainless steel tanks, with a maceration of 10 to 15 days. Half of it is then aged for six months in 225L and 500L French oak barrels, while the other half is aged in stainless steel for the same period.

The wine shows a bright ruby color. The fragrant bouquet includes red berries, Meyer lemon, Asian spices and flowers. The palate reveals ripe red fruit, spices and mild, round tannins all culminating into a medium long, complex finish.

Suggested food pairings: Mallorcan roast suckling pig, Arroz Brut (a typical dish – soup with vegetables and meats), grilled meat and vegetables, cheeses.

> For more information, visit the Ca’n Verdura official website.