Mallorca was a wine island long before the first tourist arrived. In the 19th century, it exported wine to all of Europe, until the phylloxera plague destroyed almost everything. What is in the bottles today is the result of a rediscovery that only truly began in the 1990s.
Two wine-growing regions, two distinct styles
Mallorca has two protected designations of origin. They are less than 40 kilometers apart and yet produce very different wines.
D.O. Binissalem: structure and spice
The older of the two regions lies in the interior of the island, sheltered by the Serra de Tramuntana in the north. The soils are calcareous, and the nights are cooler than on the coast.
The result is red wines with grip: ripe cherry, dried herbs, firm tannins, often aged in oak barrels. Anyone who likes Rioja will find the most familiar entry point here. Regulations require a minimum proportion of the island's native Manto Negro grape, which makes the wines unmistakable.
D.O. Pla i Llevant: fruit and salt
The region in the east of the island was only recognized in 1999. It is flatter, warmer, and closer to the sea. The wines are more accessible, more fruit-forward, and often carry a salty note that you can feel on the tongue.
There is more experimentation here: international grape varieties alongside local ones, orange wines, unfiltered bottlings. If you are curious, you are more likely to find what you are looking for in the east.
The grape varieties found almost exclusively here
Manto Negro is the island's most important red variety. It yields soft, spicy wines with moderate acidity and a distinct herbal note. Not particularly high in tannins, but accessible early on.
Callet is its more elegant sister. Lighter color, finer structure, almost Burgundian at its best. It was underestimated for a long time, but today some of Mallorca's best wines are based on it.
Prensal Blanc, also known as Moll, is the main white variety. It provides body and a gentle citrus note without the acidity being sharp. This is exactly why it pairs so well with Mediterranean food.
Which wine goes with which food
For tapas, sausages, and young cheese, a young red wine from Mallorca with no wood influence, chilled to 15 degrees, is a good fit. For lamb, braised dishes, and aged cheese, reach for a Crianza from Binissalem.
For grilled fish, seafood, and tortilla, white wine from Mallorca is the first choice, well-chilled at 8 to 10 degrees. And when the food gets spicy, for example with paella or grilled vegetables with bell peppers, a rosé from Mallorca will get you further than any white wine.
Why you rarely find these wines in the supermarket
The island's cultivation area is small, and a large part of the production is consumed directly on Mallorca. Many wineries produce only a few thousand bottles per vintage. That is simply not enough for export to large retail chains.
That is why even people who have been traveling to the island for years often only know the wines from the hotel restaurant. You can find our entire selection under wine from Mallorca.
Transport and storage
We ship all bottles in break-proof inserts. After delivery, the wine should rest for two to three days before you open it. The transport does not harm it, but it appears more closed off than it actually is immediately afterwards.
Store it lying down in a cool, dark place. Most Mallorcan wines are designed for early enjoyment and should be consumed within three to five years.
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