Born of a desire to take care of the land, its people and traditions, Son Brull’s sommelier, Joan Amengual worked closely with Bodega Can Axartell to carefully choose and bring forth a variety of special, Mallorcan ‘vins de la terre’, (wines of the land). A pink, white and red, each grape variety was specifically chosen to compliment the dishes of Rafel Perelló, head of creative cuisine at Son Brull’s Restaurante 3/65.
Bathed in Mallorcan sun and grown on organic soil, the white is made from the ‘prensal callet’ grape variety, the rosé from ‘manto negro’ grapes and the red wine from ‘callet’.
Situated in the valley south of Pollenca, a mere 2km from Son Brull and in the foothills of the beautiful Tramantura Mountains, Bodega Can Axartell works closely with the surrounding elements to bring forth organic, tantalisingly delicious wines.
Nurturing the vines amid 1000-year old olive groves already gives the soil a unique climactic condition, but the naturally developing limestone only works to enhance the flavour-factor, imbuing the grapes with characteristic minerality and finesse.
Not one to do anything by halves, organic winery Bodega Can Axartell has even developed a unique way in which to process the wine, in a winery set deep in an old stone quarry, perpetually cooled by the natural temperature of the rock. Based on the gravity principle, another unique winemaking concept rare to the island, the grapes are left to drop in to the barrel of their own accord – at optimum ripeness – via gravity.
An further incredibly considered, thoughtful and delicious organic element to your luxury Mallorcan stay, Son Brull continues to pioneer a lifestyle good for both the land and its people, and we can’t wait to take that first sip.
We work with only the most exciting, innovative and luxury hotels, giving you a stay to remember. To read more sustainable luxury in Mallorca, click here, or for organic food with an Austrian twist, check out HECHT! just south of Salzburg.