2020 Cati Ribot Escursac Mallorca Spain

Cati Ribot first began making wine with her father in a more conventional way. They worked with traditional varieties, strove for more extractive styles as was popular in the mid aughts, and did not work organically. This changed towards the end of the 2000s when she began training as a sommelier. She quickly expanded her horizons and connected with the growing Catalan natural wine community. The winery soon achieved organic certification and began using biodynamic treatments (influenced by another Catalan producer Joan Rubió whose wines we are happy to sell also!). 

As farming improved Cati began looking into the past of Mallorca's viticulture. The islands boast many near-forgotten varieties like Escursac, the local Malvasía de Banyalbufar, Girò Ros and Prensal Blanc (and other, even lesser-known varieties like Callet Negrella and Vinater that remain unrecognized by the D.O. authorities in Mallorca). 

Ultimately she moved to completely natural vinification in smaller, more traditional vessels. She has also welcomed other natural winemakers into her facility and nurtured a uniquely Mallorquin approach to natural winemaking. 

100% Escursac from Cati’s own finca Son Llebre vineyard

The grapes are gently pressed whole cluster, and ferment partially in ceramic amphoras and partially in stainless steel. When fermentation is finished, the two parts switch places to rest: the portion fermented in stainless goes into amphora, and the portion fermented in amphora goes into stainless steel tank.