MENORCA’S
WINEMAKING TRADITION

During the eighteenth century the island’s wine making reached its peak. After the capture of the island by the British, in 1708, the population began to increase. This, coupled with the fact that British ships would stock up on supplies in the Port of Mahón, caused an upsurge in the production of Menorcan wines and, as a consequence, vine cultivation came to cover an area spanning 1,300 hectares.

Production continued to increase and the island’s wine began to be exported. Wine was stored in containers made from oak or chestnut wood and the main measure by which it was sold was the mig quarter, equivalent to 3.5 litres.
The measure was lined with esparto grass or with a lattice of cracked cane.

During the nineteenth century wine production in Menorca entered into decline. Several factors were responsible for this, the main ones being the end of British occupation and the spread of grapevine diseases (powdery mildew and the phylloxera plague that affected the whole of Europe), although they reached Menorca later than the Spanish mainland and Mallorca, favouring Menorcan production.

Despite the reduction in population and maritime trade in the Port of Mahón, wine making continued to be an important activity.

Over the last few years the island’s industry has taken on renewed importance: vines have been planted and various vineyards and new wineries have popped up. There is no doubt about the island’s suitability for wine making. The future looks promising and Menorcan wines are highly acclaimed.
 

In 2002 Menorca acquired Vi de la Terra Illa status, a geographical indication that attests to the quality and origin of its wines.
So be sure to drink your way around Menorca!

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WINE VARIETIES FOUND ON THE ISLAND OF MENORCA:

Common varieties include red Cabernet Sauvignon, Merlot, Monastrell, Syrah and Tempranillo, with a bright cherry colour and aromas of spices and berries. The most commonly used white wine varieties are Chardonnay (aromas of pineapple and banana – full-bodied, fresh wines) Malvasia (plant and floral aromas – intense wines), Macabeo, Muscat, Parellada and Moll.