Background: Founded by Henrik Falk and Ibon Apezteguia, Panduro Wines began as a nomadic project in 2018, collaborating with local producers in Mallorca and selecting grapes from trusted farmers. In 2021, they acquired their own plots: a small vineyard of old vines in Mallorca and a Monastrell vineyard in Yecla, Jumilla, named “Panduro.” Their approach emphasizes minimal-intervention winemaking, showcasing the terroir of Mallorca (calcareous soils) and Jumilla (Mediterranean climate).

• Wines: Panduro produces organic, low-intervention wines, primarily from indigenous and regional grapes like Prensal, Callet, and Monastrell. Key wines include:

  • Panduro Blanco (Prensal, Mallorca): Crisp, floral, and mineral-driven, reflecting coastal terroir.

  • Panduro Tinto (Monastrell, Jumilla): Structured, with dark fruit and earthy notes, from old vines.

  • Panduro Rosado (Callet, Mallorca): Light, fresh, and fruit-forward, ideal for summer.

• Production: Small-scale, with limited output due to boutique vineyards and manual processes. Wines are fermented with native yeasts, unfiltered, and low-sulfur, aligning with natural wine principles. Exact bottle counts are not specified, but production is likely in the hundreds per wine.

• Style: Authentic, terroir-driven, and experimental, balancing tradition with innovation, described as “well-crafted and authentic” with a focus on letting the land speak.