Bodegues Macià Batle

The origin of the Macià Batle winery is documented in 1856, when Macià Batle built the coupage that began the family saga linked to the production of high quality wines.

We are backed by more than 300 international awards and recognitions, which has made us one of the most important wineries in Mallorca.

We cultivate more than 150 hectares.

Macià Batle with his wife Margalida LLompart never imagined that the winery built in 1856 by his grandfather, would become the origin of one of the reference wineries of Mallorca and that it would start one of the most outstanding wine sagas on the island.

Description

In the heart of the island, in the suburbs of the town of Santa Maria is the Macià Batle Winery, which was founded in 1997 by 39 partners, almost all belonging to the family saga, of which only a few were family friends who had passion and dedication for wine.

The building was built in 1997 respecting the typical construction style of Mallorca and is equipped with the best technology and the best resources.

In its beginnings the production was about 80,000 liters, today they are 800,000, approximately 1,000,000 bottles per year.

In 2003, the partners decided to sell the winery and only one of the components of the saga remains in command and direction of it, Mr. Servalls Batle, today the 5th generation.

Currently it is not the largest winery on the island, but it is the one that has received the most international awards.

Right now we grow approximately 150ha., and we also buy grapes from other winegrowers.

THE VINE AND ITS CULTIVATION IN MACIÀ BATLE

The cultivation of the vine is one of the oldest activities of the human being and it is considered that its cultivation is linked to the beginning of civilization.

It is known that vitis vinifera was one of the first plants cultivated on the planet. Its discovery, and especially the transformation into wine, has magical and mystical origins in all ancient civilizations.

In Mallorca the cultivation of the vine begins with the arrival of the Roman Empire.

Over the years, countless genetic modifications have been made that have gradually defined the grape varieties we know today.

Its cultivation has even conditioned the evolution and settlement of population centers, creating towns and cities in regions where other crops were not propitious.

The basins of Mediterranean climatic influence are those that historically and mainly have been dedicated to its cultivation, forced in part by the characteristics of the soil.

In the case of the Mallorcan land, called Call, it is a type of clay soil with an infinity of nutrients and also with a surprisingly good drainage characteristic for the cultivation of the "VINE"

If the Apollonian means perfection and beauty in the classical tradition of the Mediterranean, the Dionysian is the drunkenness of the senses, sensuality and passion.

Sebastián Rubí and Ramón Servalls i Batle, continuator of the family saga, have supported from the beginning the harmony between art and wine, Apollo and Dionisio, transcendence that can be seen in the labels of their wines.

CLIMATE, SOIL AND HUMIDITY

Just as the soil gives the wine a style, the climate creates its personality and character. The hand of man fixes that identity to give each wine its personal stamp.

The climate, soil and humidity are the natural factors for the possible achievement of great wines.

The vine belongs to the group of plants specially adapted to temperate climates, that is, climates with warm summers and severe to mild winters; this is why the Mediterranean area is an ideal region for the production of excellent wines since the vine needs throughout its production period a climate in which the sun is one of the most notable factors.

The influence of the soil is one of the factors that determine the quality of the product; The wines reflect, in a more or less pronounced way, the soil from which they come.

The 4 factors, humidity, wind, soil and sun, is decisive in the configuration of a vineyard, which is why its situation and its development would not be good in any terrain despite having a good land.

THE HARVEST

Maturation determines the quality of the raw material and, therefore, that of the wine.

The first step once the grapes arrive at the winery, is the inspection of the fruit, it must arrive in the best possible condition, in shaved or perforated boxes, capable of letting the produced must drain.

These boxes contain 35 to 50 kg of grapes and are stacked, one on top of the other, on their way to the winery.

In this way it is guaranteed that the grapes arrive healthy, without fermentation having started and with the possibility of accessing the reception hopper, which is the one who selects the harvested bunches that are not suitable.

Only by guaranteeing the entire process, from the harvest to the winery, wines capable of satisfying the most demanding palates are obtained and a good profitability is also achieved for the work done.

The harvest is not carried out equally in all regions or in all countries. It depends on factors such as the situation, altitude and climate.

To determine the best time for each grape variety, the winegrower carries out frequent sugar and acid checks on the grapes in the vineyard.