{"title":"Ca'n Verdura","description":"\u003cp\u003eCa'n Verdura is a tiny Mallorcan winery devoted to the island's own grapes, Manto Negro, Callet and Moll among them, grown on old bush vines around Binissalem, the island's historic wine town. Tomeu Llabrés calls what he does viticultura en miniatura, and he means it.\u003c\/p\u003e\u003cp\u003eTomeu's family has farmed on Mallorca for six generations, growing vines alongside apricots, almonds and olives. He studied oenology in Tarragona, worked under Álvaro Palacios in Priorat and spent time at several of Mallorca's leading wineries, including 4 Kilos and Ànima Negra, before founding Ca'n Verdura in 2012 in a former auto garage in the middle of Binissalem.\u003c\/p\u003e\u003cp\u003eHe works a patchwork of small, old, goblet-trained plots around Binissalem and nearby Santa Maria del Camí, on cal vermell, the island's red, iron-rich clay and limestone studded with stones. There are no chemical treatments; cover crops and a mix of other crops encourage biodiversity. In the cellar, fermentations rely on native yeasts and the wines are made with as little intervention as possible.\u003c\/p\u003e\u003cp\u003eThe range runs from the everyday Ca'n Verdura red to the Supernova white, red and rosé from his best parcels, plus single-vineyard bottlings and revivals of nearly forgotten varieties such as Giró Ros and Escursac. Expect Mediterranean wines with freshness, herbs and real grip.\u003c\/p\u003e","products":[{"product_id":"can-verdura-supernova-blanca-2025","title":"Ca'n Verdura, Supernova Blanca, 2025","description":"\u003cp\u003eMoll is Mallorca's own white grape — you may also see it called Prensal Blanc — and essentially nobody outside Binissalem grows it. Tomeu Llabrés makes this in a converted auto garage in the middle of the village, the sixth generation of a family that has always farmed vines alongside apricots, almonds and olives; he calls what he does viticultura en miniatura, and he means it. The fruit comes from four old plots planted in the 1950s at around 130 meters on cal vermell, the island's iron-rich red clay and limestone studded with rounded stones. Farming is organic and regenerative, fermentation runs on native yeasts — about a fifth in French oak, the rest in steel — with five months on the lees and barely any sulfur at bottling. The result is a Mediterranean island white with grip: herbal and citrusy rather than tropical, and gone every year almost as soon as it lands.\u003c\/p\u003e","brand":"De Maison East [DME]","offers":[{"title":"Default Title","offer_id":46435457138745,"sku":"NYC-DME-`CV-SNB25`-090126-3","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Can-Verdura-Supernova-Blanca-2025-White-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788532881"}],"url":"https:\/\/nyc.flatiron-wines.com\/collections\/can-verdura.oembed","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}