OUR WINERY IN MALLORCA
BODEGA BINIAGUAL
The aim of our winery is to produce wines capable of satisfying the most discerning palates. Guided by a clear philosophy – “good wine is made in the vineyard, not in the winery”- all our work is carried out with absolute dedication and in an artisanal manner, carefully attending to every detail by hand to ensure grapes of the highest quality.
The heart of our estate is the winery, where we carefully vinify the grapes from the 34 hectares of vineyards surrounding the property.
Our fundamental principles are the pursuit of the highest quality and respect for nature. The winery strictly follows the standards of Integrated Production, a sustainable farming model focused on preserving the balance of the environment.
Our purpose is to create wines that reflect the authentic character of Mallorca. To achieve this, we primarily work with the indigenous varieties Manto Negro and Prensal Blanc, complemented by Cabernet Sauvignon, Syrah, Merlot, Chardonnay, Viognier, Muscat and Giró Ros.
The result of this work is a collection of five red wines, theree white wines, two rosé wines and one sweet wine, each one a faithful expression of our landscape, our climate and our approach to winemaking.
PASSIONATE CRAFTSMANSHIP
We are convinced that the finest wines are made in the vineyard. This is why we carefully nurture and tend to our vines throughout the year. We dedicate a great deal of time and manual work to our vineyards, as grape guality is our highest priority.
How do we achieve this? Every stage of the vineyard cycle, from winter pruning to the harvest in September, is carried our with great care and entirely by hand, with the aim of obtaining grapes of the highest quality. Throughout the growing season, we work each of our approximately 150,000 vines at least seven times.
The are of producing great wine lies in understanding and respecting the character and individuality of the grape, both in the vineyard and in the winery. His requires exceptional attention to detail throughout cultivation, harvesting and grape processing.
To ensure that the grapes arrive in perfect condition, we harvest them by hand and place them in small crates. They are then immediately transported to the winery, located among our vineyards. During the night, the grapes are cooled in a dedicated cooling chamber until they reach a temperature of 4ºC.
The following day, the grapes are once again carefully selected by hand, ensuring that only healthy grapes without imperfections are used for vinification. After destemming, the grapes are transferred by gravity into stainless steel tanks. It is essential that they arrive intact, without exposure to light or oxygen, in order to prevent the onset of oxidation, which could compromise their quality. In addition, stainless steel tanks allow for precise temperature control.
The must from the grapes selected for our Gran Verán and our single-variety Mantonegro wine ferments directly in French oak barrels or foundres. All the red wines produced at our winery are aged between 12 and 18 months in oak barrels. After bottling, the wine continues to mature in the bottle for a minimum of 12 months, depending on the type of wine. Only then does it reach its optimum moment for consumption.
OUR ESTATE & VINEYARDS IN MALLORCA
Finca Biniagual extends across aproximately 170 hectares, of which 34 hectares are dedicated to vineyards, with more than 150,000 vines. Our winery and the surrounding vineyards are located in a traditional wine-growing area of Mallorca, characterised by stony soils that are particularly well suited to vine cultivation.
The inhabitants of the alquería were already cultivating vineyards in this area on the 13th century. Following this tradition, today we are primarily dedicated to the cultivation of indigenous grape varieties, especially Manto Negro, which forms the foundation of all our wines except our white wines. Another key indigenous variety for us is Prensal Blanc, which we vinify for our Memòries de Biniagual Blanc.
In addition, at Biniagual we cultivate other varieties such as Cabertnet Sauvignon, Syrah, Merlot, Chardonnay, Viognier, Giró Ros and Muscat of Alexandria.
Our secret lies in our firm commitment to meticulous manual work, carried out with care and dedication. We monitor every vine and every grape several times throughout the year. Between May and September, we walk through each vineyard at least three times a week to check the condition of the vines, covering more than ten kilometres on foot every day.
Rather than relying on chemical products, we use natural methods to care for our vines and prevent diseases, always with the aim of respecting the balance of the environment and ensuring the highest possible grape quality.
THE WINEGROWING YEAR IN MALLORCA
The winegrowing year at our estate begins with winter pruning, followed by tying the shoots and carrying out green pruning. The aim of this latter process is to encourage the plant’s growth and strengthen the vine.
Between July and August, before grape ripening begins, we carry out green harvesting. At this stage, we select the best grapes, which remain on the vine to complete their ripening process, while the rest are removed. In this way, we ensure that the plant’s energy is concentrated in the finest grapes.
Through green harvesting, we reduce our yield by approximately half. To increase wine quality, viticulturists know that the production of each vine should be limited to between 1.5 and 2 kilograms of grapes. At Biniagual, we go one step further: we leave only one kilogram of grapes per vine, as quality always takes precedence over quantity.
Between mid-August and the end of September, the vine cycle reaches its culmination with the harvest. At Finca Biniagual, harvesting is carried out by hand and with a highly selective approach. In this way, we ensure that only the finest grapes reach the winery and, ultimately, our wines.
