Two Friends, Two Lands
Panduro Vinos is the shared dream of Ibon Apezteguia and Henrik Falk — a nomadic winemaking project bridging the indigenous varieties of Mallorca with ancient Monastrell from Jumilla. Born from friendship, olive oil, and a passion for honest Mediterranean wines.
From Olive Oil to Wine
The story begins in 2015, when Ibon Apezteguia — an artisanal olive oil producer from the Basque Country — met Henrik Falk, a Swedish chef living in Mallorca. Bonding over their mutual love of artisanal produce and Mediterranean culture, they decided to try their hand at making wine.
Their first vintage in 2015 was what they call a "disaster," but they persisted. By 2018, they produced their first "decent, drinkable" wine. That same year, Cati Ribot and Eloi Cedó invited them to share their cellar at Vins Galmés i Ribot in Santa Margalida — a collaborative space that would become their winemaking home in Mallorca.
"There's still a lot to discover on the island — a sort of anthropology. It's amazing — they're happy, they have a goal. I always bring them some wines to drink. They love it and I have access to beautiful vines thanks to them."
— Ibon on working with old Mallorcan farmers
Indigenous Island
In 2021, Panduro acquired their first Mallorcan parcels — small plantings of old vines of Callet and Mantonegro in Felanitx, plus a hectare in Porreres farmed in collaboration with two elderly Mallorcan growers. These indigenous varieties, nearly lost to international grapes, produce wines of incredible lightness and Mediterranean character.
The signature red grape of Mallorca's interior. Indigenous to the island for centuries, Callet produces wines of moderate alcohol, fresh acidity, and delicate red fruit — perfectly suited to the blazing Mediterranean climate.
Meaning "black hand" in Mallorquin, this rare indigenous variety contributes depth and structure while maintaining the project's signature lightness. Often blended with Callet for complexity and balance.
"Wines of quiet charm and incredible lightness that defy the blazing Mediterranean climate."
— On the Panduro style
Ancient Monastrell
While maintaining their Mallorcan project, Ibon tends to a "very underrated wine region full of opportunities" — Jumilla in Murcia. Here, he manages a 4-hectare plot of 60-year-old Monastrell vines in the Valle Hoya de Torres, planted on rich, fertile limestone soils with low pH.
60 Years Old
The Monastrell vineyard was aptly named "Panduro" — and it became the project's namesake. These ancient bush vines produce concentrated fruit with natural acidity, yielding wines that are robust and generous yet fresh, challenging the region's reputation for high-alcohol, bold wines.
Today, Henrik has relocated back to Sweden but returns for harvest, while Ibon runs operations year-round, commuting between the island and mainland — a truly nomadic winemaker chasing the best expressions of Mediterranean terroir.
Pure Expression
Panduro's approach is defined by minimal intervention: organic farming, indigenous yeasts, spontaneous fermentation, and absolutely nothing added or taken away. No sulfur, no fining, no filtration — just honest, pure wine that expresses the terroir and varieties with which they work.
The project is built on collaboration and shared infrastructure — from the cellar they share with Cati Ribot and Eloi Cedó, to the relationships with old farmers who steward heritage vines. Every bottle is a testament to collective knowledge and the belief that wine should be an honest representation of its place.
Between Mallorca and Jumilla, Ibon maintains a unique rhythm — tending vines across sea and mainland, bringing the same careful attention to ancient Monastrell as to rare indigenous Callet.
The bodega at Vins Galmés i Ribot is a hub of experimentation, shared with fellow natural winemakers. This collective environment fosters knowledge exchange and preserves traditional techniques.
The Panduro Wines
All wines are made with zero added sulfur, no fining, no filtration, and spontaneous fermentation with indigenous yeasts. Small productions ranging from 1,050 to 2,000 bottles per cuvée.