The will of one dynamic producer is pushing the Mediterranean island of Mallorca beyond its modern identify as a vacation destination:

it's Cati Ribot, whose wines sit firmly in Spain's newest wave of natural producers.

From the just-above-sea-level village of Santa Margalida, third-generation farmer Cati has followed her family’s roots in farming table grapes, almonds, and olives; followed by a transition to international winemaking varieties in the '90s.

Now, inspired (and trained) by Barcelona's Catalan wine scene, she has spent the last decade shifting the family winery to find its deepest roots in ancient Mallorquin grape varieties.

Photo by Cati Ribot

At the family's newly-named Ve d'Avior ("from the past") winery, her grapes have thrived in their native environment (now farmed with biodynamic and regenerative practices).

Unlike the clunky international varieties which have defined Mallorquin wine for decades, these indigenous varieties produce fresher, lower alcohol wines more suited to their terroir – especially the delicate red variety Escursac.

OFF SPAIN'S EASTERN COAST

Unlike most Mediterranean islands, Mallorca isn’t a volcanic island. Its distinct mix of limestone and young, silty soils sets it apart from Spain’s better-known Canary Islands.

The result: fruit with far more elegance and lift than its neighbors, and the absence of volcanic reduction.

Today, Cati is solidly making Mallorca's most authentic wine: structured and bright, unapologetically wild. On deck in this release:

A lightly macerated Malvasía de Banyalbufar.
 
A uniquely 100% Escursac cuvée made with an inventive combination of stainless steel and amphora vessels (taste this bottle on Fulton Thursday night!).
 
Expressive 'Bosquet' pet-nat from Escursac, with unfermented free-run juice added at bottling.
 
'Lo Vilero,' her first carbonic wine, an excitingly fresh, aromatic take on Escursac.
 
And, a Leon Circle member exclusive: 'Son Llebre' Tinto, a blend of Escursac, Callet and Callet Negrella.

SHOP CATI RIBOT