Geography

The island has optimal conditions for grape cultivation and a climate that maximizes the quality of the product and improves the ecological potential. The vineyards extend from sea level to 500 meters high.
Beaches and cliffs next to the sea, mountains and more or less rugged flatlands. The diversity of landscapes makes the island of Mallorca a unique place for wine production.

Soil

The soils are calcareous with remarkable levels of carbonate. It has a clay loam texture with water retention capacity and good drainage. Call Vermell is how the clay-loam soil is popularly known in Mallorca with abundant iron oxide that gives it its characteristic reddish colouring.

Climate

The Majorcan climate is typically Mediterranean, mild, marked by a long, dry and hot summer (above 30 ºC). In winter the temperatures are moderately low (rarely below 5 ºC), reaching snow in the highest areas of the Serra de Tramuntana.
The humidity level is generally high. The precipitations, which are usually stormy, are concentrated in autumn. Annual rainfall averages 440 mm.

Terroir

The climate, the soil, the terrain (altitude and orientation) and the tradition or human factor make Mallorca ideal for growing local varieties that are unique to the island. These autochthonous varieties coexist with some foreign varieties that have been introduced little by little in the island.

White

Protected autochthonous varieties:

Giró ros: A variety that gives acidity, a moderate alcohol content and a fine and delicate aromatic profile with aromas of seed fruit, such as peach, and white fruit, such as pear. It produces fresh, well-balanced wines with a good ageing capacity.

Premsal blanc: Generates fresh wines with a marked fruity character, with aromas reminiscent of citrus and white fruit. Depending on the terrain, we find in the taste a very interesting saline and mineral sensation. The acidity is moderate and the alcohol content is generally low.

Permited varieties: chardonnay, sauvignon blanc, aromatic malvasia, viognier, moscatell, macabeu, riesling and parellada.

Red

Protected autochthonous varieties:

Manto negro: Together with the callet are the dominant autochthonous red varieties. It is a grape rich in sugars that gives a wine of medium cape, intense aromas of ripe red fruits, high alcohol content, moderate to low acidity and soft tannins.

Callet: Gives wines of low alcohol content and moderate-low acidity. Very thin skin, in general its wines have little color. Its nose is delicate and elegant with notes of strawberry, violets and spices. In the mouth it is fresh, light and elegant.

Gorgollassa: Native variety recovered in 2001 after being considered extinct for decades. It has a low alcohol content and moderate acidity. It presents a high aromatic intensity with fruity, floral notes and a light smoky touch. Of appreciable lightness, they are very refreshing reds.

Fogoneu: Variety very cultivated in the past. It is currently used for blending with other varieties, providing freshness, as it has a medium-high acidity. The alcohol content is not very high and has good color. On the nose, black and red fruits and spicy and floral touches are especially prominent.

Permited varieties: Cabernet Sauvignon, Merlot, Syrah, Monastrell, Ull de llebre and Pinot noir.