2025 Ca'n Verdura Vins Oblidats Escursac Binissalem-Mallorca, Spain
2025 Ca'n Verdura Vins Oblidats Escursac Binissalem-Mallorca, Spain

2025 Ca'n Verdura Vins Oblidats Escursac Binissalem-Mallorca, Spain

$50.00

Ca’n Verdura Viticultores is a ground-breaking 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.
Escursac is a light red variety native to Mallorca, recovered at the beginning of
the 21st century after almost going extinct after phylloxera arrived in the island
in the late 1800’s. Escursac is prized for its bright, floral aromatics, high acidity,
and low alcohol, resulting in fresh, aromatic, light-red wines with a vibrant
Mediterranean fruit profile. Escursac has incredible potential to make delicious,
lower-alcohol wines, even as Mallorca contends with rising temperatures.
VINIFICATION | After hand harvesting in small boxes, grapes are sorted by hand
for quality. The wine is fermented with native yeasts in stainless steel tanks at
20°C. 50% is fermented whole-cluster and 50% is crushed prior to fermentation
with a maceration of eight days and pump overs once a day. The grapes are
gently pressed once after fermentation with 55% of the juice retained. The
finished wine is aged in stainless steel for four months on the fine lees. The wine
is bottled without clarification or stabilization.

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