The Biniagual winery and farm are family  enterprises. In 1999, the family rediscovered area’s winemaking tradition and planted new vineyards. They have produced their own wine since 2002. They do not use any fertilizers, either in the vineyards or in the winery, as their aim is to produce a wine to satisfy the most demanding palates.
A highly-motivated team made up of workers from Mallorca, the Spanish mainland and abroad carries out the tasks of the vineyards and cellars. They have all been part of the team from the outset and are fully identified with Biniagual.
Thanks to many years of experience, the workers are expert in all areas of viticulture and they are well aware that quality is the highest priority, both in the vineyard and in the cellar. While other firms employ mainly seasonal
staff, Biniagual’s team works all year round. When the grape harvesting season is over, they turn to pruning the almond and citrus fruit trees, helping with the sheep shearing and carrying out any of the many other tasks there are to do on a farm.
Biniagual’s red wines are a blend of different Spanish and European varieties. Thanks to a well balanced combination, they are full-bodied wines with their own special character. A basic ingredient is the Manto Negro grape, which, combined with other varieties, reinforces the structure to highlight the individuality of this typical
Mallorcan vine. The result is discerned by the nose and the palate: a rounded wine with a notable Mediterranean character.