Can Maymó
Situated within the suggestive Mediterranean context of Ibiza, in the Balearic archipelago, the Can Maymó winery is run at a strictly family level with the intent to produce quality wines that express the character of the territory. The bodega was founded in 1995 in the small village of Sant Mateu d’Albarca, in the northern part of the island. It was Antonio Acosta who founded the winery, undertaking an expansion and modernization of the facilities and renewal of the vineyards. Even today, Antonio personally takes care of every phase of the production process, from the vineyard to the final bottle.
The hectares of vineyards owned by the Can Maymó winery are 7, distributed among the municipalities of Sant Mateu d’Albarca, Monastrell, Santa Gertrudis, and Sant Agnès. The rows rest on clayey, calcareous, and fertile soils and benefit from the typically Mediterranean climate of the island of Ibiza, characterized by hot summers and scarce rainfall. The plants, mostly trained to trellis, are cultivated by hand with particular regard for the health of nature. Monastrell, Tempranillo, Merlot, and Syrah are the black grape varieties cultivated, while the white grapes are represented by the aromatic Moscatel and Malvasia “Grec”. In the winery, the fermentations take place at controlled temperature in stainless steel tanks, the same type of wine containers where the whites, rosés, and the Monastrell Tinto ‘Tradicion’ remain to mature. Instead, the other reds are aged in American and European oak barrels for at least 6 months before further resting in the bottle. Notably, the production technique of the Tinto ‘Tradicion’ involves the maceration of the must in fermentation with thyme according to an ancient local custom.
testimony of a unique traditional practice.Situated within the suggestive Mediterranean context of Ibiza, in the Balearic archipelago, the Can Maymó winery is run at a strictly family level with the intent to produce quality wines that express the character of the territory. The bodega was founded in 1995 in the small village of Sant Mateu d’Albarca, in the northern part of the island. It was Antonio Acosta who founded the winery, undertaking an expansion and modernization of the facilities and renewal of the vineyards. Even today, Antonio personally takes care of every phase of the production process, from the vineyard to the final bottle.
The hectares of vineyards owned by the Can Maymó winery are 7, distributed among the municipalities of Sant Mateu d’Albarca, Monastrell, Santa Gertrudis, and Sant Agnès. The rows rest on clayey, calcareous, and fertile soils and benefit from the typically Mediterranean climate of the island of Ibiza, characterized by hot summers and scarce rainfall. The plants, mostly trained to trellis, are cultivated by hand with particular regard for the health of nature. Monastrell, Tempranillo, Merlot, and Syrah are the black grape varieties cultivated, while the white grapes are represented by the aromatic Moscatel and Malvasia “Grec”. In the winery, the fermentations take place at controlled temperature in stainless steel tanks, the same type of wine containers where the whites, rosés, and the Monastrell Tinto ‘Tradicion’ remain to mature. Instead, the other reds are aged in American and European oak barrels for at least 6 months before further resting in the bottle. Notably, the production technique of the Tinto ‘Tradicion’ involves the maceration of the must in fermentation with thyme according to an ancient local custom.
testimony of a unique traditional practice.