Since 2012, Tomeu Llabrés has embarked on a critical mission: to restore nearly extinct vineyards and grape varieties in the D.O. Binissalem Mallorca. Over these years, from his garage where the winemaking takes place, Tomeu has breathed new life into varieties such as manto negro and giró ros. Now, it is the turn of the escursac with the red wine Ca'n Verdura Viticultors Vins Oblidats Escursac.
Indigenous to Mallorca, and rediscovered at the dawn of the 21st century, the escursac is one of those choices that will never disappoint. Whether for its flavor or uniqueness, Ca'n Verdura Viticultors Vins Oblidats Escursac guarantees both surprise and enjoyment in every tasting. Most of these vineyards are young, as it was not until 2016 that the General Directorate of Agriculture and Livestock authorized their planting on the island. In the case of Ca'n Verdura Viticultors Vins Oblidats Escursac, the clusters come from a small plot, just about 0.7 hectares, located on the Pedaç estate in Binissalem. This area, —sheltered by the Serra de Tramuntana—, is characterized mainly by its Call Vermell soils, rich in iron and easily distinguishable by their characteristic reddish hue. The other factors influencing the quality of Ca'n Verdura Viticultors Vins Oblidats Escursac include the Mediterranean climate (with mild winters and hot, dry summers) and the work ethic of Tomeu Llabrès (naturally). In this regard, Ca'n Verdura Viticultors Vins Oblidats Escursac is noted for its minimal intervention cultivation, where the vineyard's natural cycles and the biodiversity at the foot of the vine are highly respected.
All the aforementioned, meticulously overseen by Tomeu Llabrés, is preserved during the vinification process. The grapes of Ca'n Verdura Viticultors Vins Oblidats Escursac are hand-harvested, meticulously selected on a sorting table, and divided into two equal parts: one half is fermented with whole clusters, while the other half is crushed. Both are combined in stainless steel tanks and begin to ferment slowly, spontaneously, without any intervention. After this process is complete and the wine is made, Ca'n Verdura Viticultors Vins Oblidats Escursac is racked and transferred to the press, where the liquid is separated from the pomace, to then return to the stainless steel, where Ca'n Verdura Viticultors Vins Oblidats Escursac will remain for four months in contact with its lees.
Tomeu Llabrés manages each plot individually and adjusts production according to the size of each vineyard. The majority of his production is destined for the local hospitality industry; and in the case of Ca'n Verdura Viticultors Vins Oblidats Escursac, we are speaking of approximately 1,900 bottles. Do not be foolish. At Decántalo, we do not wish to dissuade you from visiting a Mallorcan establishment to discover Tomeu's wines (heaven forbid!), but it would be wise to appreciate the opportunity life offers to explore the universe of Ca’n Verdura without having to leave your home.