Vins Nadal
Founded in 1932
Founded by Miquel Nadal in 1932, Vins Nadal is a perfect example of generational decanting, the reason for an innovative character in a warm atmosphere full of tradition. At the Vins Nadal vineyards the grape varieties of Merlot, Cabernet, Syrah and Manto Negro are grown, with which the Albaflor and 110 wines are elaborated. Albaflor is the name of the first wine produced by the Archduke Ludwig Salvator and 110 is the category for our plants' roots, so in this case is not only a metaphor but a tribute to our viticulture roots. In Vins Nadal we believe in the environmental defence and therefore both the work in our vineyard and the elaboration of our wines are done in a totally natural way and under sustainability criteria, not only environmentally but also socially and economically.
Data Winery
Web of winery:
www.vinsnadal.es
Address of the winery:
Calle de Ramón Llull, 2 (Binissalem - 07350 - - Islas Baleares - España)
Phone winery:
+34 971 511 058 |
Mobile winery:
No Data
Fax cellar:
+34 971 870 150
Person in charge of the winery:
Esperança Nadal
Winemaker:
Esperança Nadal
Barrels:
55 Barrels
Acres:
8 Acres
Production Capacity:
95000 liters/year
National Distribution:
85%
International Distribution:
15%
Wine tourism and Shop On-Line
Brands
ALBAFLOR, 110
Associated Wineries
This winery does not have associated other wineries
Associated news
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Wines
Albaflor Blanco
Designation of Origin BINISSALEM-MALLORCA
Albaflor White is a sustainibly elaborated wine, which process, already since the cultivation at the vineyard, does not include chemical treatments. In the winery, the first step for this winemaking, once the grapes have already passed through the hopper, is to make a very soft pressing with an old wooden press that confers full body and certain aromas to the juice which, afterwards, will pass to the stainless steel tank, where the spontaneous fermentation takes place at a controlled temperature of 15ºC, what allows us to achieve the perfect balance between sugar, alcohol and acidity. After four to six weeks, once the fermentation is over, the wine stays in the tank for over six months, until its complete stabilization and clarification.
View wineAlbaflor Rosado
Designation of Origin BINISSALEM-MALLORCA
Rosé wine elaborated only from sustainable agriculture dark grapes, accurately harvested by hand. Maceration with the skins over 24 hours.Juice bleeding. Spontaneous fermentation in a stainless steel tank.
View wineAlbaflor Crianza
Designation of Origin BINISSALEM-MALLORCA
Red wine elaborated only from dark grapes, from sustainable agriculture, accurately harvested by hand. Maceration with the skins over 24 hours and spontaneous fermentation in a stainless steel tank. Triple ageing process: concrete, oak barrel (over 16 months) and bottle in a cave. This wine can have sediments so decantation is recommended. Will nicely evolve over three years.
View wineAlbaflor Tinto
Designation of Origin BINISSALEM-MALLORCA
Abaflor Red is a sustainably elaborated wine, which process, already since the cultivation at the vineyard, does not include chemical treatments. In the winery, the first step for this winemaking, once the grapes have already passed through the hopper, is to introduce them in the stainless steel tank, where macerates with the skins over 24 hours and, afterwards, the spontaneous fermentation takes place at a controlled temperature of 15ºC, what allows us to achieve the perfect balance between sugar, alcohol and acidity. After four to six weeks, once the fermentation is over and after passing the juice through the skins several times, the wine stays in the tank over six months, until its complete stabilization and clarification. The last part of the process is a concrete ageing during one year for its oxygenation.
View wineAlbaflor New Tinto
Designation of Origin BINISSALEM-MALLORCA
Abaflor New Red is a sustainably elaborated wine, which process, already since the cultivation at the vineyard, does not include chemical treatments. In the winery, the first step for this winemaking, once the grapes have already passed through the hopper, is to introduce them in the stainless steel tank, where macerates with the skins over 24 hours and, afterwards, the spontaneous fermentation takes place at a controlled temperature of 15ºC, what allows us to achieve the perfect balance between sugar, alcohol and acidity. After four to six weeks, once the fermentation is over and after passing the juice through the skins several times, the wine stays in the tank over six months, until its complete stabilization and clarification. The last part of the process is a concrete ageing during one year for its oxygenation.
View wineAlbaflor Reserva
Designation of Origin BINISSALEM-MALLORCA
Abaflor Reserva is a sustainably elaborated wine, which process, already since the cultivation at the vineyard, does not include chemical treatments. In the winery, the first step for this winemaking, once the grapes have already passed through the hopper, is to introduce them in the stainless steel tank, where macerates with the skins over 24 hours and, afterwards, the spontaneous fermentation takes place at a controlled temperature of 15ºC, what allows us to achieve the perfect balance between sugar, alcohol and acidity. After four to six weeks, once the fermentation is over and after passing the juice through the skins several times, the wine stays in the tank over six months, until its complete stabilization and clarification. Following this phase, a concrete ageing takes place during one year for its oxygenation. As the last part of the process, the wine is aged in oak barrel for 21 months. Optimal consumption date: 2017 – 2020.
View wine110 Blanco
Regional Wine of MALLORCA
110 White is a sustainably elaborated wine, which process, already since the cultivation at the vineyard, does not include chemical treatments. In the winery, the first step for this winemaking, once the grapes have already passed through the hopper, is to make a soft pressing with an old wooden pressed that confers full body and aroma. Afterwards, the juice is introduced in the stainless steel tank, where the spontaneous fermentation takes place at a controlled temperature of 15ºC, what allows us to achieve the perfect balance between sugar, alcohol and acidity. After four to six weeks, once the fermentation is over, the wine stays in the tank over six months, until its complete stabilization and clarification.
View wine110 Rosado
Designation of Origin BINISSALEM-MALLORCA
110 Rosé is a sustainably elaborated wine, which process, already since the cultivation at the vineyard, does not include chemical treatments. In the winery, the first step for this winemaking, once the grapes have already passed through the hopper, is to introduce them in the stainless steel tank, where macerates with the skins over 24 hours, causing the juice by bleeding, that ferments spontaneously at a controlled temperature of 15ºC, what allows us to achieve the perfect balance between sugar, alcohol and acidity. After four to six weeks, once the fermentation is over, the wine stays in the tank over six months, until its complete stabilization and clarification.
View wine110 Coupage
Regional Wine of MALLORCA
110 Coupage is a sustainably elaborated wine, which process, already since the cultivation at the vineyard, does not include chemical treatments. In the winery, the first step for this winemaking, once the grapes have already passed through the hopper, is to introduce them in the stainless steel tank, where macerates with the skins over 24 hours and, afterwards, the spontaneous fermentation takes place at a controlled temperature of 15ºC, what allows us to achieve the perfect balance between sugar, alcohol and acidity. After four to six weeks, once the fermentation is over and after passing the juice through the skins several times, the wine stays in the tank over six months, until its complete stabilization and clarification. Following this phase, a concrete ageing takes place during one year for its oxygenation. As the last part of the process, the wine is aged in oak barrel for 12 months.
View wine110 Merlot
Regional Wine of MALLORCA
110 Merlot is a sustainably elaborated wine, which process, already since the cultivation at the vineyard, does not include chemical treatments. In the winery, the first step for this winemaking, once the grapes have already passed through the hopper, is to introduce them in the stainless steel tank, where macerates with the skins over 24 hours and, afterwards, the spontaneous fermentation takes place at a controlled temperature of 15ºC, what allows us to achieve the perfect balance between sugar, alcohol and acidity. After four to six weeks, once the fermentation is over and after passing the juice through the skins several times, the wine stays in the tank over six months, until its complete stabilization and clarification. Following this phase, a concrete ageing takes place during one year for its oxygenation. As the last part of the process, the wine is aged in oak barrel for 18 months.
View wineRAF 110 Mantonegro
Designation of Origin BINISSALEM-MALLORCA
RAF 110 Mantonegro is a sustainably elaborated wine, which process, already since the cultivation at the vineyard, does not include chemical treatments. In the winery, the first step for this winemaking, once the grapes have already passed through the hopper, is to introduce them in the stainless steel tank, where macerates with the skins over 24 hours and, afterwards, the spontaneous fermentation takes place at a controlled temperature of 15ºC, what allows us to achieve the perfect balance between sugar, alcohol and acidity. After four to six weeks, once the fermentation is over and after passing the juice through the skins several times, the wine stays in the tank over six months, until its complete stabilization and clarification. Following this phase, a concrete ageing takes place during one year for its oxygenation. As the last part of the process, the wine is aged in oak barrel for 9 months.
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