Panduro Wines is an exciting and relatively new project in Spain, founded by friends Ibon Apezteguia and Henrik Falk. Their winemaking journey began with a nomadic approach, sourcing grapes from trusted organic farmers across different Spanish regions before establishing their own vineyard plots in 2021. Their primary focus is on two distinct terroirs: Mallorca (Balearic Islands) and Jumilla/Yecla (Murcia) on the mainland.

Their winemaking philosophy is deeply rooted in natural and organic practices, with a strong emphasis on minimal intervention. They champion indigenous grape varieties, believing these best express the unique Mediterranean landscape and its historical winemaking tradition. In the vineyard, they cultivate organically, avoiding chemicals, and often work with old vines. In the cellar, fermentation occurs spontaneously with indigenous yeasts, and wines are typically bottled unfined, unfiltered, and with no added sulfites (or extremely minimal amounts). Their goal is to produce "light, refreshing juice" that captures the essence of their sun-drenched vineyards. A notable aspect of their process involves experimenting with different maceration lengths and aging in large format barrels or stainless steel to preserve freshness.

Panduro Wines produces a range of vibrant and authentic wines, primarily still reds and rosés. They are known for their fresh, juicy, and often ethereal expressions of local grapes like Monastrell (Mourvèdre), Callet, and Mantonegro. Their wines aim for drinkability and a true reflection of the Mediterranean character.