“Verán” Bodega Biniagual was vinified with minimum intervention. The grapes were harvested in small boxes of 12 kilograms and carefully selected by hand. Fermentation took place in stainless steel tanks, with a total maceration time of between 20 and 25 days. A proportion of “Verán” Bodega Biniagual underwent malolactic fermentation in concrete tanks, with the remainder taking place in wooden barrels. Maturation lasted for 15 months in medium toasted oak barrels, of which 80% were French and 20% were American. 70% of the barrels were new, 30% were second fill.
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.