From the Past
In Santa Margalida, Mallorca, Cati Ribot—third generation of her family's winegrowing legacy—crafts Ve d'Avior ("from the past" in Mallorquin). From indigenous varieties like Escursac and Callet on iron-rich Cal Vermell soils, she produces natural wines that revive forgotten Mallorcan viticultural heritage.
Granddaughter of Winegrowers
Cati Ribot is a third-generation vigneronne, granddaughter of farmers who grew table grapes, almonds, and olives. In the 1990s, her father Jaume planted international varieties—Syrah, Chardonnay, Cabernet Sauvignon—and built a bodega in 2004, making the full-bodied conventional wines that defined Mallorca at the time.
Cati's transformation began when she trained as a sommelier in Barcelona in 2008, commuting daily on the first and last flights to immerse herself in the burgeoning Catalan natural wine scene. She returned with new ideas, gradually converting the family farming to organic (certified 2012) and implementing biodynamic treatments from 2014 under guidance from Joan Rubió of Penedès.
"I do not believe in labels or certifications. I identify with sincere free wines that express and arouse emotions. Wines are like people—I like to compare them. Some follow norms, others don't."
— On natural philosophy
Indigenous Revival
In 2006, Cati and her father became pioneers, planting ancient Mallorcan varieties nearly lost to time: Escursac, Malvasía de Banyalbufar, Girò Ros, Prensal Blanc, Callet Negrella, and Fogoneu. These grapes—large-berried, late-ripening, drought-resistant—are perfectly suited to Mallorca's hot, sunny climate.
The Son Llebre vineyard sits at 92 meters elevation on iron-rich calcareous clay soils. These Cal Vermell ("red lime") soils give the wines their distinctive mineral backbone and Mediterranean character.
A herd of rare red-skinned Mallorquin sheep graze the vigorous cover crops in fall and winter, fertilizing naturally. Cati has also planted indigenous apple saplings—the first steps toward breaking agricultural monoculture and eventually making Mallorca's only cider.
"Organic farming minimizes environmental impact. Biodynamics goes further—it is a philosophy of life, a kind of alchemy and connection between man, the earth, and cultivation. Natural wine is the minimum possible intervention. I believe everyone should feel at ease with the product they make."
— On farming philosophy
Queen of Escursac
The most important variety to Cati's story is Escursac—a large-berried, late-ripening red grape that produces wines of moderate alcohol, delicate red fruit, and soft tannins. To our knowledge, Cati makes the only bottled varietal Escursac wines in the world.
1.2 → 6.2 Hectares
Cati and her father planted the first 1.2 hectares of Escursac in front of the winery in 2006—then the only planting on the island. Her passion led to 5 additional adjacent hectares in 2020. Now totaling 6.2 hectares, this represents a significant portion of all Escursac planted globally, establishing Cati as the world's leading producer and champion of this nearly extinct variety.
The bodega is now 80% indigenous varieties, with plans to replace the remaining international grapes. The space has become a collaborative workshop shared with fellow natural winemakers Eloi Cedó (Chato Paquita), Jaume Prats, and Charlie Prymaka—creating a hub of experimentation and collective knowledge.
Ve d'Avior Wines
All wines are made with zero added sulfur, no fining, no filtration, and spontaneous fermentation with indigenous yeasts. Label art is created by Cati's daughter Neha, with design by Maggie Adrover inspired by traditional Mallorcan drink packaging—retro yet fresh, mythical yet sincere.