Like many other Mallorcan rural estates, Son Sureda Ric's origins can be traced back to the distribution and allocation of land by King Jaime I the Conqueror, when he drove the Arabs from the island and shared out the conquered land amongst his loyal followers. Son Sureda Ric was given to General Nuno Sanz and it became one of the area's most important rural estates. A large country house was built there and the untamed countryside was transformed into farmland. Almonds, carob trees, holm oaks and vines were planted and, since then, they have been grown by all the families that have lived there over the centuries.


Time has passed for each and every one of us from the Middle Ages through until today… with the exception of Son Sureda Ric. Its press and wine cellar are particularly silent places, with a resistance to change. They have retained the same appearance and same conditions as those they originally had when they were first built of stone. Over the centuries, both of them have maintained distinctive temperature and humidity conditions, and their walls enclose the yeasts that bring about the spontaneous fermentation of the wines that are produced there. One of Son Sureda Ric's greatest assets: the special conditions of its wine cellar and press, infusing the wine with a unique, original character. We produce exclusive wines in very limited amounts, with the added value of a truly genuine product. There may not always be a Son Sureda Ric in stock at the wine merchant's, but when you do get to taste it, your glass will be holding a combination of tradition, authenticity, originality and exquisite quality.


We have wine-making rooms that were used back in the past and hygiene and quality controls characteristic of the 21st century pharmaceutical industry. This was the challenge that faced our wine-producer, Javier Jara, a trained biochemist and the eldest son of the family that owns Son Sureda Ric. Jara, who trained at Madrid's Autónoma University (UAM) and at the University of the Balearic Islands, holds a Master of Science in Ecological Agriculture with a university specialization in oenology. He has carried out research work in the laboratories of the UAM's Molecular Biology Centre, at Madrid's Ramón y Cajal Hospital, for the Government of the Balearic Islands' Department of Health, and in the Analysis and Test Laboratory and Department of Plant Physiology of the University of the Balearic Islands. He has also been in charge of a laboratory and the Quality Control Department of a well-known German pharmaceutical firm. It was at our biochemist's request that Son Sureda Ric came to have such a well-equipped laboratory. Son Sureda Ric's research and pharmaceutical equipment is used to determine the exact moment and optimum conditions for each process, whether during the maturing of our grapes or the actual wine-making process. We harvest our grapes at just the right moment, using only those grapes that pass our established quality controls. Logically, the grapes are picked by hand and the must or grape juice is obtained immediately afterwards. Each bunch of grapes undergoes a two-fold selection process: on the vine and in the winery before being processed. The wine is made in small quantities, with no automated systems. The main physical, chemical and biological parameters involved in the process are constantly monitored. At Son Sureda Ric we try and pinpoint those ingredients that make wine a protective, anti-oxidant substance that is good for the organism, so that we can make optimum use of them.

BODEGA FINCA SON SUREDA RIC - Balearic Islands - Agrifoodstuffs, designations of origin and Balearic gastronomy
Crta. MA-3322 Manacor-Colònia de Sant Pere, km 6
Tel. 619 486 619
Fax: 971 42 51 57
 - Balearic Islands - Agrifoodstuffs, designations of origin and Balearic gastronomy
Belonging to the agro-route
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