GUIDE TO THE WINES AND CELLARS OF MENORCA
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GUIDE TO THE WINES AND CELLARS OF MENORCA
TO THE WINES
AND CELLARS
OF MENORCA
GUIDE
CELLAR ICONS AND WINE DOSSIER / ICONOGRAPHIE DES DOMAINES ET FICHE DE VINS
Cellar contact Cellar history Vineyards
Contacter le domaine Histoire Le vignoble
Wines Services Varieties Production
Les vins Services Cépages Élaboration
Alcohol content. Serving temperature Tasting note Combination
Degrés. Température de dégustation Note de dégustation À déguster avec
Cellar / Celliers White / Blanc Rosé / Rosé Red / Rouge Other wines /
Des autres vins
Published by / Édité par: Associació Leader Illa de Menorca
Collaborators / En collaboration avec: Consell Insular de Menorca
Coordination editorial, design and layout / Coordination éditoriale, design et mise en page: Baret Consultors
Photography / Photographie: Joan Mercadal / Cellars / Consell Insular de Menorca
English translation / Traduction en anglais: Steve Cedar
French translation / Traduction en français: Anna Comellas
Printed by / Achevé d’imprimer à:
First edition / Première édition: March 2020 / Mars 2020
Registration number / Dépôt légal: DL ME-181/2020
GUIDE TO THE WINES
AND CELLARS
OF MENORCA
GUIDE DES VINS ET DES
DOMAINES VITICOLES
DE MINORQUE
Menorca is a land of wines; it was in the past, European Region of Gastronomy 2022 by
continues to be so today, and has an even the International Institute of Gastronomy,
better future ahead of it. This guide you are Culture, Arts and Tourism (IGCAT) enhances
holding, promoted by the Consell Insular de us as a destination where Menorca products,
Menorca and funded by Leader Association especially the wine, play an essential role as
Island of Menorca, is the result of the ambassadors.
excellent work undertaken by the Menorca
cellars, of which we, as a community, are From the public sphere we will continue
extremely proud of. working to promote this oenological culture
that differentiates us from other regions and
This perception is not shared by just us, we will contribute to preserve this so highly
but is made clear with the recognition appreciated fruit of the vine, committed to
of consumers or when, at recent tasting introducing new autochthonous varieties to
sessions that gastronomic critics have the Protected Geographic Indication that
taken part in, they have placed the wines help the cellars even more with an authentic,
produced under the Protected Geographic Mediterranean and extraordinary product.
Indication Illa de Menorca on a par with the
most-recognised winemaking regions in our Enjoy this oenological-gastronomic experience
country such as La Rioja, Ribera del Duero, that Menorca offers you.
Rías Baixas or Priorat.
Winemaking has become a major
sector on an island like ours, which is a
biosphere reserve and which undertakes Miquel Company
it in a responsible and sustainable way. Councillor of Economy and Territory of
The recent declaration of Menorca as a the Consell Insular de Menorca
2
CONSELL INSULAR DE MENORCA / CONSEIL INSULAIRE DE MINORQUE
Minorque est une terre de vins. Elle l’a été
dans le passé, elle l’est aujourd’hui et elle a
devant soi un futur plus que prometteur. Ce européenne de la gastronomie 2022. Cela fait
guide que vous tenez entre vos mains, avec de Minorque une destination très prisée et les
le soutien du Conseil Insulaire de Minorque et produits minorquins, et en particulier le vin, ont
Minorque, est le fruit de l’excellent travail fourni
par les domaines viticoles minorquins dont on
œnologique qui fait notre particularité. Nous
est aussi attestée par le succès de nos vins
auprès des consommateurs ainsi que par les qui est la vigne, en pariant pour l’introduction
de nouvelles variétés autochtones sous le
ces derniers, ont classé les vins élaborés sous
l’Indication Géographique Protégée Illa de nous comptons aider encore davantage nos
Menorca au même niveau que les vins issus
des régions viticoles les plus reconnues de notre méditerranéen et extraordinaire.
Baixas ou Priorat.
œnologique et gastronomique que Minorque
vous offre.
classée réserve de la biosphère et qui pratique Miquel Company
l’activité viticole de manière responsable et Conseiller d’Économie et de Territoire du
Conseil Insulaire de Minorque
3
In 1988 the European Union created local society is an active subject in the
the Leader initiative as a culmination of
its rural development policy, but did not
begin to apply it until 1991. On the 13th the local agents have a certain manoeuvring
of September 2001 the Leader Association margin to implement their strategies through
Island of Menorca was founded, as a non-
- Integrating the different aspects of the rural
initiatives for continuing the Leader economy and society, giving it an integral
programme. The impact of the association and plural appearance, intercommunicating
for the island, even from its founding, was activities to achieve a greater multiplying
very positive for revitalising the region, for effect of the local economy and society.
the economic and social development of the
Thus the publication of this Guide of the
wines and cellars of Menorca responds to
recovery and conservation of its cultural and the desire to continue promoting all local
environmental heritage.
emphasis on the wine Protected Geographic
The main contributions of the Leader Indication Illa de Menorca by means of a
programme and its operational method has, collection of the cellars that produce and
over the years, consisted of: sell it.
become jointly responsible for the future of
their region. Francisco Canals
- Applying a decentralised and integrated President of the Leader Association Island
focus based on an ascending process. This of Menorca
4
LEADER ASSOCIATION ISLAND OF MENORCA / ASSOCIATION LEADER ÎLE DE MINORQUE
En 1988, l’Union européenne créa ce qui
fut l’aboutissement de sa politique de prendre part dans la décision et dans l’exécution
de ces politiques de développement rural et
Cependant, celle-ci n’a pas été mise en du domaine de la pêche. En conséquence,
les agents locaux ont une certaine marge de
manœuvre pour implémenter leurs propres
Minorque, une association sans but lucratif stratégies moyennant des actions concrètes.
aspects de l’économie et de la société rurale,
d’une façon pleine et plurielle, pour nous
permettre de mettre en relation ces différentes
de redynamiser le territoire, de favoriser le
développement économique et social des grand nombre multiplicateur de l’économie et
de la société locales.
la pêche et la récupération et conservation du
des domaines viticoles de Minorque» répond
les produits locaux, et tout particulièrement,
les vins sous le label Indication Géographique
des différents domaines viticoles qui le
territoire ou pour qu’ils se responsabilisent de produisent et le commercialisent.
façon conjointe du futur de leur production.
Francisco Canals
et intégrée basée sur un processus ascendant. Président de l’Association Leader île de Minorque
5
Since the end of the 20th century when a part of our economy should encourage
few brave souls, or perhaps they were just us to continue improving the quality of our
unaware, threw us into the adventure of
recovering vine growing in Menorca, we them even more, introducing autochthonous
have not experienced such a thrilling time varieties with the support of the public
as the present, and more so taking into authorities, and ensure that this enables us
account that at the beginning of the 19th to offer much more differentiated products
century winemaking was a major part of the within a global market where the typicality is
Menorca economy but since then had been a value on the up.
practically inexistent.
Moreover, the initiative of the people,
hand the gastronomic products of the strengthened with the arrival of new foreign
places we visit, added to the consolidation capital, attracted by this winemaking euphoria,
of Menorca wines as original products, with
their own personality, high quality and, why within the Menorca gastronomic offer. A
not say it, the legitimate pride of the Menorca Mediterranean island with its own cuisine is
people in everything on offer that is local, all inconceivable without wines to accompany it.
contribute to provide an outlet for our wines
and offer us the possibility of continuing to From our organisation we are convinced that
grow until achieving a prestige and external the publication of a guide will help us continue
working for this so hopeful future for our
sector and that of the island.
I think that the possibility of providing new
alternatives to the Menorca countryside and Xavier Solano
contribute to revitalising a very important President Association of Wine Producers
of Menorca
6
MENORCA WINE ASSOCIATION / L’ASSOCIATION VINS DE MINORQUE
Je crois que la possibilité de donner des
nouvelles alternatives aux produits du terreau
d’un secteur très important de notre économie
la qualité de nos vins. Nous devons trouver
la façon de les personnaliser encore plus,
tout en introduisant des variétés autochtones
lancés dans l’aventure de tenter de récupérer
nous permette d’offrir des produits qui font la
lors, nous n’avions jamais vécu avec autant différence dans le marché international, dans
d’enthousiasme un moment comme celui-ci.
En outre, ces derniers temps, l’initiative des
inexistante, malgré qu’elle ait constitué premiers Minorquins a été renforcée grâce
une partie très importante de l’économie
attirés par cette euphorie du secteur viticole.
Cela pourrait permettre de remplir le vide qu’il
y avait dans l’offre gastronomique minorquine.
par nous-mêmes les produits gastronomiques des En effet, nous ne pouvons pas concevoir une
se sont consolidés en tant que produits propre sans que celle-ci soit accompagnée
authentiques, avec une personnalité propre et d’un vin du pays.
d’une grande qualité. Ces deux facteurs ainsi que
légitime que les Minorquins sentent pour tout ce persuadés que la publication de ce guide va
qui représente leur terre, contribuent au succès
de nos vins auprès des consommateurs. Tout
cela nous offre aussi la possibilité de continuer
Xavier Solano
pour le secteur. Président Association des Producteurs de Vins
de Minorque
7
The growing of vines in Menorca dates back
to the period of the Roman Empire and was modern cellar. The biggest reactivation,
even maintained throughout the Muslim however, took place as from 2000.
period. Its age of splendour came in the
18th century, when the population almost
doubled in 1708, due to British domination, Quality Institute of the Government of
with the presence of the British troops and the Balearic Islands on wine production
the frequent stays of the British navy’s sailors, produced under the Protected Geographic
which stimulated the growth of the vineyards. Indication Illa de Menorca, speak of an
extension of vineyards in Menorca in 2019
With the turn of the century, wine production of 79 hectares, of which 44 are dedicated to
in Menorca continued increasing and, in production. In this way, the new cellars of the
an area of cultivable land of around 1,500 winemaking sector were able to produce
hectares, it even exported from the island, 136,108 litres, which was transformed into
but the arrival of the fungal diseases such as just over 181,000 bottles, the majority of
powdery mildew and the phylloxera plague white wine.
affected production negatively. Nevertheless,
the attacks of the phylloxera were later than Regarding commercialisation, 95% of
on the rest of the peninsula and Mallorca, production is sold in Balearic Islands. In
which was advantageous to the commercial perspective, we should be aware that over
development of the Menorca wine. the last three years 35 hectares have been
sown that have not yet started to produce
Vine-growing never stopped, even if it was but will be doing so shortly.
just for self-consumption, although it was
not until 1980 when several initiatives were
taken to recover it, culminating in the early
8ORIGIN OF THE WINE IN MENORCA / ORIGINES DU VIN À MINORQUE
1980 que plusieurs initiatives ont été mises en
Minorque pendant l’Empire romain et la culture place pour promouvoir la production de vin. Ces
viticole a même perduré pendant l’occupation initiatives ont débouché sur la création de la
musulmane. Sa période de splendeur est première cave moderne. Toutefois, le secteur
n’a vraiment vécu une récupération importante
qui débute en 1708, s’est traduite par une
Selon les dernières données publiées par
phénomène, combiné avec la présence des
troupes britanniques, et les séjours fréquents
des marins de l’armée anglaise ont occasionné l’Indication Géographique Protégée Illa de
une forte extension de la culture de la vigne. Menorca, les vignobles occupent une extension
de 79 hectares depuis 2019, dont 44 sont
quelque 1500 hectares de vignes et le vin était
même exporté. Cependant, l’apparition de dont la plus grande partie était du vin blanc.
maladies fongiques comme l’oïdium et l’invasion
du phylloxéra ont eu un effet néfaste sur la En ce qui concerne la commercialisation du
production. Cependant, le phylloxéra est apparu
plus tard que dans le reste de la péninsule ce Baléares. Il faut aussi savoir que, durant ces
commercial du vin de Minorque. ont été cultivés et que, même s’ils n’ont pas
nouveaux vignobles le feront sous peu.
9BODEGAS BINIFADET
CTRA. SANT LLUÍS-ES CASTELL, KM. 05 · 07710 SANT LLUÍS
WWW.BINIFADET.COM · INFO@BINIFADET.COM
+34 971 150 715
It was the vision of Carlos Anglès in 1979 of planting vines in his house and
starting winemaking for his family that years later enabled the establishment of
the Binifadet cellar, today run by the second generation. It opened in 2004 and
since then has not stopped growing and evolving.
chez lui et de produire, ainsi, du vin pour sa famille. C’est de ce germe qu’est né, des
années plus tard, le domaine Binifadet, géré aujourd’hui par la deuxième génération.
Located in the district of Sant Lluís, in the south of Menorca, they occupy an
extension of twelve hectares and their annual production is around 100,000
bottles, half of the total currently produced on the island.
10THE CELLAR / LE CELLIER
They have an extensive range of wines that has placed them as one of the
leading cellars in Menorca. They have a line of sparkling wines and have recently
produced a series of plot wines of which the Peñín Guide has evaluated its white
wine as the best in the Balearics.
sont des vins élaborés avec des raisins extraits des meilleures parcelles du domaine.
En effet, le vin blanc issu de cette nouvelle gamme a été classé parmi les meilleurs
Cellar visits.
Groups of 15 people maximum.
From the 1-31 May, Monday to Saturday at 1 p.m.
From 30 June to 30 September, Monday to Saturday at 1 p.m.
Monday to Sunday at 7 p.m.
Tastings.
Groups of 8 people maximum.
By prior arrangement.
Visites du domaine.
Groupes de maximum 15 personnes.
Dégustations.
Groupes de maximum 8 personnes.
11THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINIFADET MERLUZO. 2018
Moscatell, malvasia and chardonnay.
Muscat, malvoisie et chardonnay.
Fermentation at 17ºC in stainless steel.
There is no malolactic fermentation or
passing in barrel.
Fermentation
de fermentation malolactique ni d’élevage
en barrique.
12,5% VOL. / 5º - 10ºC.
On the nose it is fresh and fruity, with
touches of white fruit and a slight tropical
touch. In the mouth it is light, fresh and
very fruity.
fruits blancs et une légère touche tropicale.
En bouche il s’avère léger, frais et très fruité.
and clams.
Festival de crustacés, moules, couteaux
et palourdes.
12THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINIFADET BLANCO. 2018
Chardonnay.
Chardonnay.
Cold pellicular maceration. Alcoholic
fermentation at 17ºC in stainless steel
Cold stabilisation to avoid precipitates.
Macération
éviter les précipitations.
13% VOL. / 5º - 10ºC.
Straw yellow colour, powerful aroma,
complex and above all fruity on nose, with
clear notes of well-balanced stone fruit
(peach) and wide range of Mediterranean
et très structuré en bouche. Finale soyeuse
et fruitée.
Grilled Menorca prawns.
13THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINIFADET TANCA 12. 2016
Chardonnay.
Chardonnay.
Grape selected from plot 12. Fermentation
in French oak barrels. In lees for nine
months in the same barrel. Nine months’
ageing in bottle.
sélectionnés sur la parcelle numéro
bouteille pendant neuf mois.
13,5% VOL. / 5º - 10ºC.
Bright yellow colour. Intense yet elegant
aroma; notes of ripe stone fruit together
with the sweet and toasted spices of the
wood of the barrel. In the mouth it is
-
plex wine that shows all the nuances and
potential as the time passes in the glass.
bois de chêne. En bouche il est puissant,
nuances et la puissance gagnent en intensité
Lobster stew.
Caldera de homard.
14THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINIFADET PIELES. 2018
Chardonnay.
Chardonnay,
Grapes selected from plot 12. Cold
maceration of the grape for two days.
Alcoholic fermentation with skins and
seeds, in lees for six months in a clay pitcher,
opening the top periodically and seeking
controlled oxygenation.
sélectionnés sur la parcelle numéro
Fermentation alcoolique avec la peau et les
pépins. Elevage sur lies pendant six mois
dans un récipient en argile dont le couvercle
12% VOL. / 5º - 10ºC.
Straw yellow colour. Aroma of cereals,
honey, dried herbs, citric fruits, stone fruits,
ripe fruit and yeast motes. In the mouth
of ripe fruit.
de céréales, miel, herbes sèches, agrumes,
levure. Puissant et équilibré en bouche avec
Poissons blancs, fruits de mer et plats végétariens.
15THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINIFADET ROSAT. 2018
Merlot and syrah.
Merlot et syrah.
Par t of the wine has completed
fermentation in French oak barrels, the
rest in stainless steel at 17ºC. In lees for
four months. Cold stabilisation to avoid
precipitates.
Une partie du vin a terminé sa fermentation
froid pour éviter les précipitations.
12,5% VOL. / 5º - 10ºC.
Very elegant and smooth aroma, recalling
rose petals, wild berries and sweet spices
from its passing in French oak barrel on the
in the mouth.
des fruits rouges sauvages et des épices
sucrées. En bouche il est très frais, agréable
et savoureux.
16THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINIFADET TANCA 13. 2017
Merlot.
Merlot.
Grape selected from plot 13.
Fermentation in French oak barrels. In lees
stabilisation to avoid precipitates. Five
months’ ageing in bottle.
précipitations. Cinq mois de vieillissement
en bouteille
12,5% VOL. / 5º - 10ºC.
Salmon pink colour. On the nose it is light
and perfumed, combining the aromas of
with nuances of its time in the barrel. In the
mouth the taste is long, with domination
of fruity and creamy traces.
et de fruits rouges sauvages, ainsi que des
nuances épicées issues de son passage en
par les rappels fruités et crémeux.
Tuna tartar.
Tartare de thon.
17THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINIFADET 2 TANCAS. 2016
Merlot and syrah.
Merlot et syrah.
With grapes selected from the oldest
plot of merlot and the youngest of syrah.
Fermentation at 23ºC in stainless steel.
Malolactic fermentation in stainless steel.
Twelve months ageing in French oak
barrel and one year in bottle.
avec des raisins sélectionnés sur
la plus ancienne parcelle de Merlot et la
dans des cuves en inox. Fermentation
an en bouteille.
13% VOL. / 14º - 16ºC.
Bright cherry colour. On the nose, subtle
aroma and very balsamic initially where
herbaceous touches appear with the
nuances of the passing through barrel of
vanilla and chocolate. The fruit appears on
a secondary level. Pleasant, elegant and
silky on the mouth.
brillante, couleur cerise, d’intensité
moyenne. Nez subtil et très balsamique,
d’herbes de montagne et des nuances
apparaissent dans un deuxième temps. En
bouche il est agréable, élégant et soyeux.
Menorca grilled beef.
18THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINIFADET TINTO. 2017
Merlot and syrah.
Merlot et syrah.
Fermentation at 23ºC in stainless steel.
Malolactic fermentation in stainless
steel. Ageing for five months in French
oak barrel.
Fermentation
13% VOL. / 14º - 16ºC.
Bright cherry colour. Both in the mouth
and on the nose is expressive and
complex, combining nuances of red and
black fruit together with the toasted notes,
chocolates and sweet spices of the French
oak barrel.
brillante, couleur cerise. Expressif et
complexe aussi bien au nez qu’en bouche, il
associe des nuances de fruits rouges et noirs
de chêne français.
Piglet from Menorca.
Cochon de lait de Minorque.
19OTHERS WINES / DES AUTRES VINS
BINIFADET ESPUMOSO BLANCO BRUT. 2016
Chardonnay.
Chardonnay.
Traditional method with grapes selected
from the best plots of the estate.
Méthode traditionnelle avec une sélection de
raisins des meilleures parcelles du domaine.
12% VOL. / 5º - 10ºC.
Bright yellow colour with golden
and complex aroma that features notes
of stone fruit and aromas of yeast and
brioche. In the mouth it is fresh, powerful
Marinated salmon with Gin Xoriguer.
20OTHERS WINES / DES AUTRES VINS
BINIFADET ESPUMOSO ROSADO BRUT. 2016
Merlot and monestrell.
Merlot et monestrell.
Traditional method with grapes selected
from the best plots of the estate.
Méthode traditionnelle avec une sélection de
raisins des meilleures parcelles du domaine.
12% VOL. / 5º - 10ºC.
the nose it is fresh, powerful and very
fruity. Aromas of red berries and dried
In the mouth it is refreshing and the fruity
notes last.
fruit sont très persistants.
Menorca prawn carpaccio.
Carpaccio de crevettes de Minorque.
21OTHERS WINES / DES AUTRES VINS
BINIFADET MUSCAT DULCE. 2017
Moscatell.
Moscatel.
Fermentation at 17ºC in stainless steel.
Fermentation stopped with cold, leaving
80 grams/litre of sugar.
Fermentation
de fermentation par le froid, en laissant 80
g/litre de sucre.
12% VOL. / 8º - 10ºC.
Bright golden colour. Aromas of white
fresh green fruit. In the mouth it is very
persistent in the mouth.
et de fruits frais verts. En bouche, il est frais,
persistant en bouche.
Mature cheese and foie.
Fromage vieux et foie.
22OTHERS WINES / DES AUTRES VINS
BINIFADET MERLOT DULCE. 2014
Merlot.
Merlot.
Fermentation at 22ºC. Fermentation
stopped with cold, leaving 150 grams/litre
of sugar. Twelve months in the barrel and
two years in bottle.
Fermentation
par le froid, en laissant 150 g/litre de sucre.
en bouteille.
13% VOL. / 8º - 10ºC.
Dark red colour, powerful aroma of fruit
liqueur, sweet spices, toasted notes of
ageing in barrel. In the mouth it is sweet,
de fruit arrosé de liqueur, épices sucrées,
très épicé et liquoreux. Saveurs marquées
Dark chocolate.
Chocolat noir.
23VINYES BINITORD SL
CAMÍ DEL LLOC DE SES MONGES, S/N. 07760 CIUTADELLA
WWW.BINITORD.COM · INFO@BINITORD.COM
+34 665 560 224
The Binitord was initiated in 2007 with a model of underground cellar, which is
not exposed to temperature changes, the aim being to ensure the quality of the
wine. In 2019 an extension was built with a new warehouse of 280 m2 above the
current cellar in order to improve production.
2
la production.
The Binitord cellar has seven hectares of vineyards planted in the area south of
Ciutadella, halfway to the Artrutx lighthouse, which provides it with a production
of 30,000 bottles. Many of the tasks of the vineyard are still carried out traditionally.
24THE CELLAR / LE CELLIER
Four types of different wines are produced: two reds, a white and a rosé.
Throughout its history it deservedly achieved recognitions in the Wine Spirit
Competition, as well as entering the Peñín Guide in 2014. In 2015 it brought the
Tout au long de leur carrière, les producteurs de Binitord ont été récompensés par la
Wine Spirit Competition, ainsi que par le Guide Penin en 2014. En 2015, le domaine
a lancé le premier vermouth noir de Minorque, élaboré avec une infusion de 25 herbes.
Guided visits to the cellar except in harvest time.
By prior arrangement.
Tuesdays at 11.30 a.m. Catalan / Spanish.
Thursday at 11.30 a.m. English.
Times can be adapted for groups of more than 10 people.
Sale of wine on the estate:
Monday to Friday from 10 a.m. to 1 p.m.
Visites guidées du domaine sauf pendant les mois de vendange.
Pour des groupes de plus de 10 personnes, les horaires peuvent être personnalisés.
Vente de vin au domaine:
25THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINITORD BLANC. 2019
Chardonnay, merlot, cabernet sauvignon,
malvasia, moscatell and macabeu.
Chardonnay, merlot, cabernet sauvignon,
malvasia, muscat et macabeo.
Low temperature fermentation with
previous pellicular maceration. Later
maceration on lees.
Fermentation
macération préalable suivi d’une macération
tardive sur lies.
13,5% VOL. / 8º - 10ºC.
Straw yellow colour with golden
expressing white fruits, apricot, notes
of banana and tropical pineapple. In the
mouth it is smooth and delicate, but has
the usual body of wines aged in lees that
are full-bodied.
blancs, d’abricot et des notes de banane et
mais avec un corps plus rond, habituel dans
les vins macérés sur lies.
meats, rice and seafood dishes.
Caldera de homard, crevette rouge, pois-
sons bleus, viandes blanches, paellas et
fruits de mer.
26THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINITORD ROSAT. 2019
Ull de llebre, syrah, monestrell, cabernet
sauvignon, moscatell and merlot.
Tempranillo, syrah, monastrell, cabernet
sauvignon, muscat et merlot.
The grape is pressed at very low pressure
in order to obtain a very low colour
intensity. It is then fermented at a low
temperature.
13% VOL. / 8º - 10ºC.
Pale coral colour with purple rim. On
the nose, berries such as strawberries
fruity and structured.
savoureux, fruité et structuré en bouche.
and seafood.
Paellas, toute sorte de poissons, caldera d’homard
et fruits de mer.
27THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINITORD NEGRE. 2019
Merlot, cabernet sauvignon, syrah, ull de
llebre and monestrell.
Merlot, cabernet sauvignon, syrah, tempranillo
et monastrell.
Fermentation in controlled temperature
with a short maceration time in order to
obtain a wine with low tannic intensity so
as to drink it fresh in summer.
Fermentation
Courte période de macération pour obtenir
puisse être refroidi pendant la période d’été.
13% VOL. / 12ºC.
Ruby red colour with crimson rim. Very
aromatic on the nose, expressing ripe
berries. In the mouth it is smooth, fresh and
rouge rubis avec une teinte rougeâtre.
and cheeses.
Poissons bleus, viandes, sauces sucrées,
arrossos de muntanya (paella avec de la
28THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
BINITORD CIUTAT DE PARELLA. 2016
Syrah, ull de llebre, cabernet sauvignon
and merlot.
Syrah, tempranillo, cabernet sauvignon
et merlot.
Traditional production with ageing in
French and American oak barrels for 22
months, resting later in bottle.
Production
chêne français et américain pendant 22 mois,
puis repos en bouteille.
14% VOL. / 16º - 18ºC.
Purple colour with ruby rim. On the nose
fruit such as ripe plum, balance between
vanilla, smoke, spices, notes of crystallised
fruit and liquorice. In the mouth, perfect
balance and body.
de vanille, fumée, épices et des notes de
et corps parfaits.
Red meat, stews, cheeses, chocolate and
cocoa desserts.
desserts au cacao.
29OTHERS WINES / DES AUTRES VINS
VERMUT
Made with cold macerated aromatic herbs.
Fabriqué avec des herbes aromatiques macérées
16% VOL. / 8º - 10ºC.
On the nose the aromas of Menorca herbs
stand out such as camomile, rosemary and
fennel. In the mouth there is a sweet and
sour balance typical of vermouth.
Couleur
le romarin et le fenouil sont très présents.
vermouth. Très équilibré en bouche.
All types of aperitifs.
Toute sorte d’apéritifs.
30BODEGAS MENORQUINAS
CAMÍ DE TRAMUNTANA, KM 1 · 07740 ES MERCADAL
WWW.BODEGASMENORQUINAS.COM·
BODEGASMENORQUINAS@MSN.COM
+34 618 253 253
A cellar that recovered its winemaking tradition in Menorca with the master
winemaker Crispín Mariano, who started working on his vineyards again in 1985.
Located on the oldest geological land of Menorca, they occupy 3.5 hectares of
the S’Estància Alta des Mercadal estate, four kilometres from the town. They are
planted at the top of some sloping land, the soil being clayey with slate and sandy.
Situé dans l’une de plus anciennes terres de vignes de Minorque, le vignoble occupe
argileux avec de l’ardoise et du grès.
32THE CELLAR / LE CELLIER
With an annual production of between 6,000 and 12,000 bottles, three types
of wine are produced: a vintage red coupage of the cabernet sauvignon, merlot
and ull de llebre varieties; another red of the merlot variety, and a white with the
macabeu and parellada varieties.
de cabernet sauvignon, merlot et tempranillo; un merlot, et un blanc avec un
assemblage de cépages macabeo et parellada.
Previously arranged visits to the cellar.
Sale of wine on the estate.
Réservation indispensable pour les visites du domaine.
33THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
FUSIÓ BLANC
Macabeu and parellada.
Macabeo et parellada.
Traditional fermentation.
12,5% VOL. / 9º - 10ºC.
Deep golden colour that recalls old
gold. Aromatic complexity with marked
minerality on the nose, where the
herbaceous aromas, citric fruits and
white fruit stand out. It enters the mouth
sweetly, with volume, with a good balance
between alcohol and acidity. Persistent
dorée intense rappelant l’or vieilli.
Complexité aromatique avec une minéralité
d’agrumes et de fruits blancs. En bouche il
est doux, avec du corps et un bon équilibre
entre alcool et acidité. Persistant en bouche
et agréablement frais et amère.
Very gastronomic white wine to
Un vin blanc très gastronomique pour
accompagner les poissons et les paellas.
34THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
MUNTPALAU. 2016
Merlot.
Merlot.
Traditional fermentation.
12% VOL. / 13ºC.
Bright cherry colour. In the mouth it is
structured and balanced.
bouche, bien structuré et équilibré.
Cheeses from the Mahón-Menorca
denomination of origin.
Fromages
35THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
MUNTPALAU. 2007
Cabernet sauvignon, merlot and ull de llebre.
Cabernet sauvignon, merlot et tempranillo.
Traditional fermentation.
12% VOL. / 13ºC.
Bright cherry colour. In the mouth it is
structured and balanced.
bouche, bien structuré et équilibré.
Cheeses from the Mahón-Menorca
denomination of origin.
Fromages
36HORT DE SANT PATRICI
CAMÍ DE SANT PATRICI, S/N · 07750 FERRERIES
WWW. SANTPATRICI.COM · RESERVAS@SANTPATRICI.COM
+34 971 374 512
A cellar that forms part of a cheese producing estate with a long-standing
tradition in the Ferreries district. In 2002 it was decided to recover vine growing
avec une longue tradition dans la municipalité de Ferreries. En 2002, le vignoble a
They have two hectares planted of the merlot, syrah and cabernet sauvignon
varieties. It is a very deep clayey soil that is not usually watered except during
really dry summers.
sauf pendant les périodes les plus sèches de l’été.
38THE CELLAR / LE CELLIER
They are the result of manual harvesting undertaken in small boxes of 15 kg.
They do not whole bunches but just the grapes, where the stem is eliminated
in a process of destemming. Alcoholic fermentation is done at 14ºC to obtain a
greater quality wine.
Tastings / visits / museum.
From April to October: Monday to Saturday, 9 a.m. to 1 p.m. and 3.30 p.m. to 7.30 p.m.
From November to March: Monday to Friday, 9 a.m. to 1 p.m.
Dégustations / visites / musée.
39THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
HORT MERLOT
Merlot.
Merlot.
Cold maceration for three weeks and
ageing eight months in American oak barrel.
Cryo-macération pendant trois semaines.
chêne américain.
14% VOL. / 14º - 16ºC.
Bordeaux colour with fresh aromas of
undergrowth (lavender, sage...). In the
evolution in the glass other concentrated
aromas appear such as wild berries,
toasted dried fruits and liquorice. In the
mouth it is long and velvety.
sauvages, des noix grillées et de la réglisse
en bouche.
Seasoned dishes, all types of meats and pastas.
Plats assaisonnés, toute sorte de viandes
et pâtes.
40THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
HORT CUPATGE
Merlot and cabernet sauvignon.
Merlot et cabernet sauvignon.
Pre-fermentation cold maceration at
controlled temperature for three weeks.
Ageing in barrels of French and American
oak for 12 months.
Cryomacération
pendant trois semaines avant la
français et américain pendant 12 mois.
13% VOL. / 14º - 16ºC.
Red colour with crimson tones. On the
nose, high aromatic intensity, featuring
notes of toasting (coffee, toffee), spices
and liquorice. In the mouth the entrance is
sharp and fresh, with a silky feel in passing.
Bouquet avec une forte intensité aromatique
d’épices et de réglisse se détachent. Il est
propre et frais en bouche et très soyeux.
Cooked dishes and all types of meat,
especially red. Pasta, rice dishes and
matured cheese.
Toute sorte de viandes, surtout rouges. Pâtes,
41VINYA SA CUDIA
CARRETERA D’ES GRAU, KM. 8 · 07701 MAÓ
WWW.VINYASACUDIA.COM · FINCASACUDIA@GMAIL.COM
+34 629 330 162
CIA. VITIVINÍCOLA DE MENORCA
decided to lay the foundations to transform the family estate of Sa Cudia Nova
into winemaking activity. The aim was to work on a project of sustainable estate
that would be compatible with the privileged location of the property.
propriété familiale.
Located right in the heart of the Natural Park of S’Albufera des Grau, in the
biosphere reserve, the vineyards occupy seven hectares on the north coast of
Menorca. It is a dry vineyard, where ecological agricultural methods are applied
with scrupulous respect for the environment.
vignoble cultivé sur un sol aride, dans lequel on pratique l’agriculture écologique avec
le plus grand respect pour l’environnement.
42THE CELLAR / LE CELLIER
With a clear commitment to malvasía as a variety with most tradition in the
Mediterranean, Sa Cudia produces estate wines that have been widely recognised
for their great quality. The family maintains a limited production of 17,000 bottles
per year.
de 17.000 bouteilles par an.
Previously arranged visits to the cellar.
There are no sales on the estate.
Réservation indispensable pour visiter le domaine.
43THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
FAVARITX BLANC
Malvasia.
Fermentation in stainless steel at a
maximum controlled temperature of 16ºC.
Fermentation
13% VOL. / 6º - 8ºC.
On the nose, intense aromas of white
fruit (granny smith apple, peach) with
tropical notes (pineapple). The secondary
camomile) and mint. In the mouth, fresh,
lively and cheerful entry, with a smooth
and unctuous pass.
onctueux et crémeux.
Seafood, crustaceans and any slightly
for creamy cheeses with a high fat content.
Fruits de mer, crustacés et tout poisson épicé
et plats asiatiques. Idéal pour accompagner
matières grasses.
44THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
SA CUDIA
Malvasia.
Pre-fermentation pellicular maceration.
Fermentation and ageing in french oak
barrels.
Macération pelliculaire avant la fermentation.
français.
14,5% VOL. / 6º - 8ºC.
Lemon yellow colour with golden
notes of citric (orange, peach) and tropical
fruits (pineapple). The secondary aromas
in recalls that refer to its time in oak barrel.
In the mouth it shows itself as a smooth,
long and very complex wine.
chêne. En bouche, c’est un vin doux, long et
très complexe.
Rice and pasta, lobster stew, all types of
et pâtes, chaudière de homard, toute
sorte de poissons, viandes blanches et
45THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
FAVARITX TINTO
Cabernet sauvignon.
Cabernet sauvignon.
Fermentation in contact with the skins
in stainless steel tanks at controlled
temperature.
Fermentation au contact des peaux dans
13% VOL. / 14º - 17ºC.
Picota cherry colour with purplish tones.
On the nose, aromatic intensity, featuring
red fruits (strawberry, cherry). The
secondary aromas feature riper fruits
(crystallised) accompanied by balsamic
notes (black liquorice). In the mouth it is
unctuous, cheerful and dynamic.
gai et dynamique.
Meats and stews. Ideal for combining
with matured cheeses, cured meats and
sobrassada sausage.
Plats assaisonnés, toute sorte de viandes et
des pâtes.
46CELLER SOLANO
CAMÍ DE SA FORANA, S/N · 07712 SAN CLIMENT
WWW.SAFORANA.COM · ADMINISTRACIO@SAFORANA.COM
+ 34 607 242 510 / + 34 669 040 741
A cellar owned by the Solano Molins family, with a presence in Menorca since
commercialisation, coinciding with the construction of the cellar.
The vineyards are located on the Cugollonet Nou estae in Sant Climent, in the
southeast of the island, on a stony and calcareous terrain. In 2003 they planted
two hectares with the cabernet sauvignon, merlot, syrah, ull de llebre varieties
and the white variety of chardonnay. In 2012 they added half a hectare more of
chardonnay and prensal blanc.
48THE CELLAR / LE CELLIER
de vignes sur lesquels était cultivé du cabernet sauvignon, du merlot, du syrah, du
tempranillo et du chardonnay blanc. En 2012, le domaine a ajouté un nouveau demi-
hectare de chardonnay et de prensal blanc.
They are produced with grapes selected with the point of phenolic ripeness that
expresses the minerality of the calcareous terrain. They have a limited production
of 12,000 bottles per year.
bouteilles par an.
No visits are allowed.
There is no sale on the estate.
Pas de visites.
49THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
600 METROS SA FORANA BLANC. 2018
Prensal blanc and chardonnay.
Prensal blanc et chardonnay.
Separate fermentation at 14ºC in stainless
steel tanks.
12,3% VOL. / 8º - 10ºC.
Clear, sharp and bright yellow colour.
Fresh, light and unctuous wine with
aromas of white fruit and citric touches.
Smooth saline and mineral nuances that
give it personality.
nuances salines et minérales qui lui donnent
de la personnalité.
Fish, seafood, aperitifs and rice dishes.
Poissons, fruits de mer, apéritifs et paellas.
50THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
600 METROS SA FORANA. 2018
Cabernet sauvignon, ull de llebre, merlot
and syrah.
Cabernet sauvignon, tempranillo, merlot
et syrah.
Separate fermentation at 16ºC of all the
varieties in stainless steel tanks.
13,2% VOL. / 12º - 14ºC.
Light cherry colour with purplish nuances.
Fresh wine, with medium body, light in the
as well as mineral and liquorice touches.
Very smooth tannins.
rouges, ainsi que des touches minérales et de
réglisse. Tanins très doux.
Summer meals, rice dishes, pastas, white
d’été, paellas, pâtes, viandes blanches
et poissons frits.
51THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
SA FORANA. 2018
Cabernet sauvignon, ull de llebre and syrah.
Cabernet sauvignon, tempranillo et syrah.
Separate fermentation at 16º C in stainless
steel tanks. Ageing for six months in new
without stabiliser.
non stabilisé.
13,5% VOL. / 16º - 18ºC.
Intense colour, light in the mouth, fresh and
highly spiced. Mineral and saline touches
over a background of ripe dark fruit with
sweet and velvety tannins. A rounded
wine in a moment of optimum evolution.
épicé. Saveurs minérales et salées sur un fond
It accompanies light meats, cured meats,
cheese from the denomination of origin
example cod.
viandes légères, des saucissons, des
fromages avec l’appellation d’origine
52FINCA SA MARJALETA
CAMÍ D’ALPARE, S/N. CIUTADELLA DE MENORCA
WWW.SAMARJALETA.COM · MARJALETA@TELEFONICA.NET
+34 657 608 337 / +34 658 633 912
Located in Ciutadella in Menorca, on the south coast of the island, very close to
the beach of Cala en Turqueta, it is an estate of 80 hectares, where the second
generation of the Casasnovas family have produced wine since 2009. It had
previously been a dairy farm dedicated to producing cheese until they planted
très près de la crique de Turqueta, est géré par la deuxième génération de la famille
plantées.
protects them from the strong northerly wind and provides them with good dra-
inage and plenty of sun. They are planted Eon an open clayey ground, very stony
and not very deep, which provides very characteristic mineral notes.
54THE CELLAR / LE CELLIER
sud, ce qui le protège des vents forts du nord, permet un bon drainage et un bon
qui apporte aux vins des notes minérales très caractéristiques.
With a production of 5,000 bottles, they currently produce two types of wine: a
red and a white.They have received several recognitions, among which feature 95
points from the Parker Guide for the Iamontanum Red in 2010.
distinctions, par exemple, le Iamontanum Negre de l’année 2010 a reçu 95 points
Previously arranged visits.
There is no sale on the estate.
Réservation indispensable pour visiter le domaine.
55THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
IAMONTANUM SYRAH
Syrah.
Syrah.
Fermentation in stainless steel tanks,
ageing in oak barrel for twelve months
and later in bottle.
Fermentation en cuves en inox, élevage en
en bouteille.
14,6% VOL. / 11º - 12ºC.
Cherry colour with purplish rim. Great
violet, red berries and spiced aromas such
as vanilla, coffee and liquorice. Intense
entrance, smooth and persistent passage.
Grande complexité aromatique avec des
structure. Entrée en bouche soyeuse puis
doux et persistant.
Game, for example red partridge, or
roast kid from the island. Very good
accompaniment for extra mature cheeses
of the denomination of origin Mahón-
Menorca, as well as mature ones.
de
56THE WINES / LES VINS. VI DE LA TERRA ILLES BALEARS
IAMONTANUM VIOGNIER
Viognier.
13,3% VOL. / 8º - 10ºC.
Pale yellow colour with greenish sparkles.
Great aromatic complexity, it features
citric aromas of lemon and orange, as
Excellent balance between alcohol and
acidity. Smooth passage with fresh and
couleur jaune paille, très pâle avec
de citron et de pamplemousse, ainsi que
Excellent équilibre entre alcool et acidité.
et agréable.
As an aperitif, with oysters or seafood and
red caviar. Menorca dishes such as lobster
stew and red prawns from Ciutadella,
seasoning, cooked naturally.
Minorque comme la caldera de homard
et les crevettes rouges de Ciutadella, les
poissons de rocher peu assaisonnés.
57SON CREMAT
CTRA. ME12 MAÓ-AEROPORT KM2 · 07701 MAÓ
SONCREMATSL@GMAIL.COM
+34 606 970 035
production de vins a été commercialisée en 2015.
good oxygenation. The work and production in the vineyard is manual, working
with small tanks in a traditional way.
processus d’élaboration du vin est fait manuellement moyennant des petites cuves,
de façon traditionnelle.
58THE CELLAR / LE CELLIER
The winemaking varieties planted are chardonnay and moscatell, which offer Young
white wines that are characterises by their aroma and freshness. The closeness to
Visits to the cellar, by prior telephone arrangement.
Sale of wine on the property.
Participation in the harvest, end of summer.
Réservation indispensable pour visiter le domaine, téléphoner en avance.
59THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
CHARDONNAY. 2019
Chardonnay.
Chardonnay.
Manual harvesting with small boxes.
Fermentation at 16ºC for two to three
weeks, after previously racking the must.
The wine is kept in stainless steel tanks
for three months until bottling.
pendant deux ou trois semaines, après avoir
dans des cuves en acier inoxydable pendant
12,5% VOL. / 8º - 10ºC.
Straw colour, sharp and bright. Medium
intensity on the nose, with citric aromas,
pineapple and mango with a soft touch of
melon and orange. In the mouth it is dry,
fresh and fruity. Long in the mouth, with a
bitter point.
couleur paille, vin propre et lumineux.
d’agrumes, d’ananas et de mangue et avec une
touche douce de melon et de pamplemousse.
bouche, avec une pointe amère.
and all types of vegetable.
Poissons frits et grillés, salades et fromages
et toute sorte de légumes.
60THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
MUSCAT. 2019
Moscatell.
Moscatel.
Manual harvesting with small boxes.
Fermentation at 16ºC for two to three
weeks, after previously racking the must.
The wine is kept in stainless steel tanks
for three months until bottling.
pendant deux ou trois semaines, après avoir
dans des cuves en acier inoxydable pendant
12,5% VOL. / 8º - 10ºC.
Sharp and bright colour. Medium-high
intensity on the nose, with aromas of
white fruit, mandarin skin. Aromas of
lavender. In the mouth it is dry, fresh and
fruity. Good natural acidity.
propre et lumineuse. Nez d’intensité
lavande. En bouche, il est sec, frais et fruité.
Bonne acidité naturelle.
stuffed aubergines and rice dishes.
Poissons au four, calamars de Minorque,
aubergines farcies et paellas.
61THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
ROSAT 2019
Merlot.
Merlot.
Manual harvesting with small boxes.
Fermentation at 16ºC for two to three
weeks, after previously racking the must.
The wine is kept in stainless steel tanks for
three months until bottling.
pendant deux ou trois semaines, après avoir
dans des cuves en acier inoxydable pendant
12,5% VOL. / 8º - 10ºC.
Onion skin colour, sharp and bright. Me-
dium intensity. Aromas of red fruit. In the
mouth it is dry, fresh and light. Balsamic
tone. Good persistence and unctuosity.
fruits rouges. Sec, frais et léger en bouche.Ton
balsamique. Bonne persistance et onctuosité.
Salads and cheeses. Also with aperitif.
Paellas, poissons fumés et fruits de mer.
Salades et fromages. À déguster aussi avec
un apéritif.
62BODEGAS TORRALBENC
CTRA. MAÓ - CALA’N PORTER KM. 10 · 07730 ALAIOR
WWW.BODEGASTORRALBENC.COM · INFO@BODEGASTORRALBENC.COM
+34 660 806 145
Cellar owned by the Urtasun family that forms par t of a winemaking project
of signature cellars along with the other two also in existence in the regions
of La Rioja and Ribera del Duero under the guidance of the leading oenologist
José Ramón Lissarrague.
They have seventeen hectares located within a farming estate, halfway between
Sant Climent and the urbanisation of Cala en Porter, which have experienced
64THE CELLAR / LE CELLIER
2017, le domaine s’est agrandi de sept hectares et a ainsi atteint sa taille actuelle.
With a production of 33,000 bottles per year but with the medium-term aim of
reaching 70,000, Torralbenc currently commercialises six different wines with the
protected geographic indication of wine of the Illa de Menorca land and wine of
the Illes Balears land.
pour pouvoir, sous peu, atteindre les 70.000 unités. Torralbenc produit actuellement six
There are no visits to the cellar.
Pas de visites du domaine.
65THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
TORRALBENC MALVASIA. 2018
Malvasia.
Produced with a short maceration
with skins from the press, fermented in
stainless steel tank, with a slight process
with lees and several months in contact
with them. Commercialised one year after
the harvest.
Courte macération avec les peaux. Fermenté
lies restent en contact avec le vin pendant
plusieurs mois. Commercialisé un an après
la récolte.
12% VOL. / 8ºC.
Intense lemon yellow colour. On the nose,
aromatic intensity with aromas of jasmine,
lavender, roses and orange. Also perceived
are touches of apple, pineapple, toasted
bread and brioche. In the mouth, dry wine
with good volume, medium-high intensity,
good acidity, long and complex.
d’oranger. Touches de pomme, d’ananas, de
pain grillé et de pain. En bouche, vin sec avec
un bon volume, une intensité moyenne/élevée,
Fresh cheese and quince, sobrassada with
Coing et fromage frais, sobrasada au miel,
foie, poissons et salade de fruits.
66THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
TORRALBENC CHARDONNAY. 2017
Chardonnay.
Chardonnay.
Produced in stainless steel tanks, in
contact with lees and ageing in oak barrel
with contact with oxygen. Kept in bottle
for one year.
dans des cuves en acier inoxydable.
de chêne et en contact avec l’oxygène.
En bouteille pendant un an avant d’être
commercialisé.
13% VOL. / 10ºC.
Yellow, golden colour with aromas on the
nose of dried fruits, ripe fruit, aromas of
stewed fruit due to the marked oxidation.
Notes of toasted bread and vanilla. In the
mouth it surprises due to its freshness and
citric notes.
l’oxydation marquée. Notes de pain grillé
et de vanille. En bouche, il surprend par sa
Vintage cheese, country ham with olive
and cheesecake.
Fromages affinés, jambon Serrano avec
de poisson, foie gras, fruits de mer et
67THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
TORRALBENC ROSADO. 2018
Monestrell and merlot.
Monestrell et merlot.
Selection of previously cooled grape in
its direct pressing. The most is covered in
stainless steel tanks for racking and later
fermentation. Several months in contact
with its lees.
Sélection de raisins réfrigérés avant leur
éclairci dans des cuves en acier inoxydable
pendant plusieurs mois.
12% VOL. / 8ºC.
Pale pink colour, with orangey tones.
Medium intensity on the nose, with
aromas of apple, red fruits, mandarin
and dry roses. In the mouth, volume and
rose pâle, avec des tons orangés. Nez
pomme, de fruits rouges, de mandarine
et de roses séchées. En bouche, vin avec
un bon volume et complexe, bonne acidité.
citric desserts.
Sushi, légumes, poissons, viandes blanches, et
desserts aux agrumes.
68THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
TORRALBENC TINTO COUPAGE. 2017
Merlot and syrah.
Merlot et syrah.
Cold maceration in pre-fermentation stage,
fermentation at controlled temperatures,
pumping out is undertaken to ensure con-
trolled extraction and correct fermenta-
tion. Short ageing of six to eight months in
French oak barrel.
Macération
-
-
-
de chêne français.
14% VOL. / 13ºC.
Cherry colour with ruby rim. Good
intensity on the nose, red and black fruit
aromas. Slightly spicy with oily tones and
aromas of Mediterranean vegetation, notes
of caramel and liquorice. In the mouth it is
intense, fresh and well-structured.
couleur cerise avec garniture rubis.
méditerranéenne, caramel et réglisse. En
bouche, il est intense, frais et bien structuré.
Matured cheese, ham, cured beef, stewed
white meats, red meats and red fruit desserts.
Fromages
avec des viandes blanches et rouges et
desserts aux fruits rouges.
69THE WINES / LES VINS. VI DE LA TERRA ILLA DE MENORCA
TORRALBENC MERLOT. 2017
Merlot.
Merlot.
Cold maceration in pre-fermentation
stage, fermentation at controlled
temperatures, with pumping out to
ensure controlled extraction and correct
fermentation. Short ageing of six to eight
months in French oak barrel.
Macération
-
-
14% VOL. / 13ºC.
Bright ruby colour with purplish tones. The
previously wine-soaked French oak barrels
give the wine a sensation of toasted bread
and vanillas, where dark fruits and vegetable
sensations are combined. In the mouth it
has a smooth pass, with medium structure
and good volume. Fresh and subtle.
avec des soupçons de fruits noirs et d’herbes.
et un bon volume. Frais et subtil.
Game, stewed white meats, red meats and
chocolate.
viandes rouges et du chocolat.
70THE WINES / LES VINS. VI DE LA TERRA ILLES BALEARS
TORRALBENC BLANCO. 2018
Parellada, sauvignon blanc, viognier and
chardonnay.
Parellada, sauvignon blanc, viognier et
chardonnay.
Grape selected from press directly.
Separate fermentation in different tanks
and the mixture is done in the last stage.
Blanc de pressurage direct élaboré avec
séparément dans différentes cuves et le
mélange se fait lors de la dernière étape
d’élaboration.
13% VOL. / 8ºC.
Lemon yellow colour with greenish tones.
The nose has aromas of camomile, jasmine,
apple, grape, lemon peel and light tones of
pineapple, wet stone and toasted bread.
jasmin, de pomme, de raisin, d’écorce de
citron et de légères notes d’ananas, de pierre
humide et de pain grillé.
and citric desserts.
Cebiche, tartare, poissons, fruits de mer,
paellas et desserts aux agrumes.
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