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“Finca Biniagual Negre” Bodega Biniagual was vinified with minimum intervention. The grapes were harvested in small boxes of between 10 to 12 kilograms and carefully selected by hand. Fermentation took place in stainless steel tanks, with a total maceration time of between 15 to 17 days. “Finca Biniagual Negre” Bodega Biniagual underwent malolactic fermentation in stainless steel and concrete tanks. Maturation lasted for 12 months in 60% French oak barrels and 40% American oak barrels of second and third use.
The vineyard sits at 140 metres above sea level, with a northern orientation. The thermal winds that travel through the vines during the afternoons create a beneficial microclimate and encourage healthy canopies. The soils are rich in clay and the stones on the surface help to store the heat from the day and radiate it at night, promoting even ripening of the grapes. Following the philosophy that quality wines are made in the vineyard, the focus is vineyard management. Yields are rigorously limited through green harvesting and the vines are sustainably farmed with natural preparations used to nourish the vines.
Bodega Biniagual is a family run business dedicated to producing quality wines from traditional grape varieties, on land which has cultivated vines dating back to the 13th century. Located in the heart of Binissalem, the small village of Biniagual was renowned for its wine production until the phylloxera plague destroyed most of the vines at the beginning of the 20th century. In 1999, the current owners replanted the estate with vines and they started producing wine once again in 2002. Bodega Biniagual covers 34 hectares, where indigenous Majorcan varieties such as Mantonegro and Prensal flourish alongside international varieties. Cutting edge technology is used in the winery to beautifully craft modern wines that truly reflect their terroir.
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