Ca Ses Rosetes, which is the nickname of Tomeu’s mother’s side of the family, is a new white wine from a single 1.46ha vineyard of giró ros vines, located in the area of Son Borràs de Passatemps, outside the village of Santa Maria del Camí, Mallorca. Giró ros is one of the indigenous white varieties of Mallorca recovered at the beginning of the 21st century, which shows great promise and ability to improve in bottle. When the grape reaches optimal phenolic maturity, the skin has a pinkish or grey coloration. According to the researcher Pedro Balda, the giró ros grape is an ancestor of many of the red autochthonous varieties of Mallorca, including mantonegro, fogoneu, and callet, which are all related.
Ca Ses Rosetes is planted in call vermell soils: a red, iron-rich clay, limestone soil typical of Binissalem. This soil has excellent water retention due to the clay content, which is important to avoiding hydric stress and producing elegant wines in the typically arid Mallorca climate. The other important feature of this windy vineyard is that it receives excellent ventilation. The Levante winds blow from NE to SW off Menorca across the island, cooling the vineyard and providing natural protection from disease.
Tomeu Llabrés is a viticultor, practicing minimum intervention winemaking and low impact viticulture by leaving the cover crop during the cold season and encouraging biodiversity within his parcels and environment through polyculture. In his converted garage winery in the center of the ancient town of Binissalem, his wines are handmade, without additions, subtractions, or corrections. His primary objective with each cuvée is maximum respect and transparency for his terroir and culture, as well as for the customers who enjoy his wine.
Vintage – 2019 was a very dry, low-yielding year, in which Tomeu saw 70% less production but resulted in more concentration, bolder wines, but with exceptional balance. Considered an excellent year across the island and one of the best of the decade for wines built to age. 400 cases produced.
Vinification – Following a manual harvest in small boxes, alcoholic fermentation takes place in 500L French oak barrels, 50% new. The temperature is not regulated and varies, heating up as the fermentation progresses. Only native yeasts are used. It is then aged in the same 500L French oak barrels for eight months. It is not filtered before bottling.