Cati Ribot, "Ancestral" 2019

30 miles northeast from Palma, just upland from Alcúdia Bay, in the town of Santa Margalida amidst some of the flattest farmland in Mallorca, (which makes the local markets prime for the best produce on the island) there is Cati Ribot. Cati has been making wine for over 15 years in the flatlands around Santa Margalida and is a third-generation winegrower herself; she is among only three natural wineries on the island and is the only female winegrower in all of Mallorca. She is also a single mother – intrepid and herculean do not begin to describe this aspect of the ‘terroir’ (as in her, as a person) in her wines. Since 2015, she’s converted her 13.5 hectares (!) to biodynamics, and started to find new markets for her distinctly Mallorcan wines which she’s devotedly and lovingly committed to expressions of local, nearly extinct Mallorcan grape varieties like Manto Negro, Giró Ros, Escursac, Fogoneu, Callet, and Prensal Blanc. Wines that testify to the kneeling waves and muscular winds, yes, but maybe more so to Borges’s formulation: ‘lejos / lejos.’ They are natural wines that broaden and breathe and encompass something close to a horizon in the distance / the distance.

100% Malvasia from Cati's family’s Son Llebre vineyard, planted on iron-rich clay-calcareous soils close to the ocean. After direct pressing, fermentation is carried out in steel vat with native yeasts. After, the still-fermenting wine is bottled with about 20G residual sugar. The wine finishes fermentation in the bottle and rests for 14 months before being manually disgorged without any added sulfur.