Malvasia Bodegas Galmes Cati Ribot 2025

Malvasia Bodegas Galmes Cati Ribot, natural wine made from the local  Malvasía de Banyalbufar grape. After harvest, the grapes were fermented in three parts, a portion on the skins in Tinaja, clay amphorae (but this is not orange wine), and two with directly pressed juice in stainless steel tank and in used French oak barrels.  After fermentation, the wines rest for four months before blending and bottling without fining, filtration, or any added sulphur.  This is super white wine, full of vibrancy and character, with a pithy citrus edge and lovely texture, very mediterranean, drink with seafood, anchovies and the like.

Bodegas Galmes, Cati Ribot.  This fantastic 13 hectare wine estate is based in the north east corner of Mallorca not far from the lovely town of Sa Pobla.  Cati took over from her parents and is a third generation wine maker but the first in her family to move in the direction of natural, sustainable farming.  A brief visit to the winery and vineyard whilst on a cycling trip to Mallorca was an absolute treat. It made me realise two things: Firstly, despite a very hot climate, Mallorca wine can be deliciously fresh and easy drinking.  Secondly, even in traditional wine making areas, the movement is gaining ground with growers going natural all the time.

The 30km ride out to the vineyard from my base in Port Pollenca was absolutely stunning.  A balmy 21 degrees, crystal clear skies and a gently rolling landscape of Mediterranean scrub, olive tress and the odd vineyard was an utter delight, paradise for a cyclist and wine lover.

Riding up the drive between the vines, I accidentally got doused in copper sulphate from the mini tractor doing its rounds in the vines.  Of course, even natural vineyards have to use this product a little to stave of oidium (a common vineyard disease) but somehow watching anything being sprayed on the beloved vine doesn't sit well with me.   

Cati greeted us with a big smile and ushered us into the cool cellar for the tasting whilst she dealt with some local customers collecting a few cases.

The vineyard has been organic since 2010 but Cati started making 100% natural wine in 2019 and now embraces many of the techniques of biodynamic production.  In 2006 she started a project to experiment with the forgotten native varieties mainly Escursac and Callet
Negrella.  The results were exciting so she persevered with the replanting.  They grubbed up the boring old Chardonnay and regrafted the Cabernet and Merlot and now focus solely on the local boys, Giró Ros, Prensal Blanc, Escursac, Callet, Fogoneu, Callet Negrella, Esperó de Gall, Giró Negre & Malvasia., (they all sound super cool).

These native grapes alongside natural production make the wines distinctive and original as well as being very tasty.  Freshness is the watch word and even the reds lend themselves to being chilled, no surprise with the climate of wall to wall sunshine and very high summer temperatures. We are delighted to have discovered the wines and when you meet such a lovely, open, friendly maker behind them, they somehow taste even better.