COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Mantonegro
PRODUCER
Ca'N Verdura Viticultors
REGION
Balearic Islands
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Supernova Negre is the flagship red wine from Ca’N Verdura Viticultors, a pioneering 'garage winery' established in 2012 by winemaker Tomeu Llabrés in Binissalem, Mallorca. Operating out of a converted former auto garage, Llabrés practices 'miniature viticulture' with a fierce dedication to rescuing Mallorca's native grape varieties and historic vineyards. This wine is a tribute to the indigenous Mantonegro grape, sourced from up to 13 tiny, old-vine micro-plots (ranging from 35 to over 80 years old) planted on the island's unique red, iron-rich clay soils known as Call Vermell. Supernova represents the explosive modern renaissance of authentic Mallorcan viticulture, proving that the island's native grapes can produce wines of world-class elegance, complexity, and finesse.
ALCOHOL
13.5%
AVG. PRICE
€21
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
Winemaker Tomeu Llabrés runs a true 'garage winery' inside a converted former auto repair shop established in 2012.
Fact 02
The wine is made from Mantonegro vines up to 80 years old, rescued from local plots nearly lost to tourism development.
Fact 03
It is grown on 'Call Vermell' soils, a distinct red, iron-rich clay covered with limestone pebbles unique to Binissalem.
Fact 04
Supernova Negre is highly allocated, with an extremely limited annual production of only around 16,000 bottles.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for Supernova Negre is defined by low-intervention, plot-by-plot micro-vinification. Hand-harvested grapes from old bush vines are strictly sorted and fermented using only indigenous yeasts. Fermentation takes place in a combination of stainless steel tanks and open-top, troncoconic French oak vats at controlled cool temperatures to preserve delicate aromatics. Maceration lasts between 7 and 14 days with no added sulfites during the fermentation process. The wine is then aged for 8 to 10 months in a combination of 500-liter French oak barrels and large foudres (ranging from 2,000 to 5,000 liters). It is bottled unfined (without clarification) with only a minimal sulfur addition at bottling.
