Bodega Biniagual was a family-run winery with a rich history, nestled in the heart of Mallorca’s renowned Binissalem wine-producing region. This business, deeply rooted in tradition, was known for its dedication to crafting exceptional wines on land historically used for viticulture.
History and Location
The story of Bodega Biniagual began in the small village of the same name, a place long associated with wine production until the early 20th century when the phylloxera plague devastated the vineyards of Mallorca. In 1999, Bodega Biniagual revitalized this ancient tradition by replanting its first vines. By 2002, the winery resumed producing its own wines, symbolizing a remarkable comeback. The Biniagual estate, comprising 14 houses, a chapel, and extensive farmland, was a model of self-sufficiency harmoniously integrated into Mallorca’s enchanting rural landscape.
Biniagual’s winemaking tradition dates back to the Arab occupation, with the land historically used for horticulture. Post the island’s conquest by Jaume I, viticulture replaced the Arab farming system. The village prospered in the 17th century, with its inhabitants relying on agriculture and livestock. However, the 20th-century phylloxera plague devastated the vineyards, leading to a gradual decline and eventual abandonment of the village.
In 1968, the current owner purchased the village, initiating a revival of its farming traditions. This resurgence culminated in the planting of new vineyards in 1999, symbolizing a new chapter in Bodega Biniagual’s storied history.
Bodega Biniagual’s ethos was centered on producing wines that appealed to the most discerning palates. Recognizing that great wines originate in the vineyard, they placed immense importance on meticulous vine care throughout the year. This involved hand-treating each of their 148,000 vines at least seven times from the pruning season in January to the hand-conducted harvest in September.
The winery’s commitment to quality extended to its grape handling techniques. Harvested by hand and placed in small boxes to avoid damage, the grapes were swiftly transported to the winery. Here, they underwent a second hand-selection to ensure only the best, undamaged grapes were used. The use of cutting-edge technology, combined with traditional methods, was evident in their winemaking process, which included cold fermentation in stainless steel tanks and oak barrel aging for red wines.
The Bodega Biniagual team was a dedicated group of professionals who had been with the estate since its inception. Their expertise in viticulture and winemaking, coupled with a shared commitment to quality, was integral to the winery’s success. The team included some of the island’s most renowned enologists, further cementing Bodega Biniagual’s reputation for excellence.
The winery boasted 33.7 hectares of vineyards with 148,000 vines. These lands, historically used for viticulture since the 13th century, were ideal for growing traditional Mallorcan grape varieties like Mantonegro and Premsal, along with international varieties such as Cabernet Sauvignon and Chardonnay. Bodega Biniagual believed in manual grape handling and used natural methods for vineyard care, avoiding chemicals in favor of more sustainable practices.
A Year in Winemaking
The winemaking year at Bodega Biniagual began with pruning and included meticulous processes like green pruning and a green harvest. This careful selection and reduction of grape bunches ensured that the vine concentrated its energy on developing the finest grapes, favoring quality over quantity.
Though Bodega Biniagual no longer exists, its legacy as a bastion of traditional winemaking and a symbol of resilience in the face of adversity endures. The winery not only revived an ancient tradition but also integrated modern techniques with historical practices, leaving an indelible mark on Mallorca’s winemaking landscape.