2025 Ca'n Verdura Vins Supernova Negre Binissalem-Mallorca, Spain
2025 Ca'n Verdura Vins Supernova Negre Binissalem-Mallorca, Spain

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2025 Ca'n Verdura Vins Supernova Negre Binissalem-Mallorca, Spain

$48.00

Ca’n Verdura Viticultores is a groundbreaking garage-winery from Tomeu Llabrés, working
in self-described “viticultura en miniatura”, focused on the search and recovery of historic
Mallorquín vineyards and grape varieties. In 2012 he founded his micro-winery in a former
auto garage at the center of the ancient village of Binissalem, located in the north-central portion
of Mallorca. Through a steadfast focus on saving old vineyards and indigenous grape varieties,
Tomeu has demonstrated incredible potential of the island, creating some of the Balearic region’s
most ground-breaking wines.
Tomeu Llabrés is a true viticultor, practicing minimal intervention winemaking and low impact
viticulture by leaving the cover crop during the cold season and encouraging biodiversity within
his parcels and environment through polyculture. His wines are handmade, without additions,
subtractions, or corrections. His primary objective with each cuvée is maximum respect and
transparency for his terroir and culture, as well as for the customers who enjoy his wine.
Supernova Negre is Ca’n Verdura’s flagship red wine produced from the red mantonegro grape,
indigenous to the Binissalem region of Mallorca, grown in cal vermell soils consisting of red,
iron-rich clays and limestone with small and medium-sized galets. Supernova red originates
from the best plots of old-vine mantonegro from goblet-trained vineyards planted in the 1950s
in the surrounding villages of Binissalem, including the village of Santa Maria del Camí, which
are considered the finest vineyards in the area due to its situation and type of cal vermell soils.
Supernova Negre is a fragrant, Mediterranean red:
medium-bodied, with notes of wild red berries,
citrus, fresh herbs, and exotic spices.
VINIFICATION | After manual harvest in small
boxes and manual sorting, alcoholic fermentation
occurs with native yeasts in temperature controlled
stainless steel tanks at 21-22°C and large, used French
foudres, with a variable maceration between seven
and 14 days; depending on the parcel/vineyard. The
grapes are gently pressed and the wine is left to rest
in 500L used French barrels and 2000L, 3000L and
5000L French foudres. No sulfites are added during
the alcoholic fermentation, only a small amount is
added once the malolactic fermentation has ended.
The wine is then aged eight months further in the
same 500L French oak barrels and 2000L, 3000L and
5000L French foudres. Bottled unfined.

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