The History of Winemaking in Menorca

With its warm, dry summers and mild winters, Menorca is well-adapted for viniculture, and the island has a long history of production that stretches back centuries. Winemaking reached its height in the 19^th century when it was under British rule, but political disruption, as well as a massive blight caused by pests, forced the wine industry into decline. By the 1980s, the only wine produced on the island was for home consumption.

But that’s in the process of changing today, thanks to the opening of several small wineries that are helping to revive the historic wine tradition. Wineries such as Binifadet, Hort de Sant Patrici, and Binitord are producing excellent local wines and are also open for visitors and tastings. Binifadet is only a twelve-minute drive from the popular resort town Binibeca, and is an excellent choice for holidaymakers looking to sample the local flavour!

In 2002, the wineries formed a “vino de la tierra” association, which allows them to label their wines with the “isla de Menorca” geographical designation. “Vino de la tierra” designations are a rung below the Denominación de Origen, a regulatory classification system that protects the quality of geographic-specific foods and beverages. For the wineries of the island, a vino de la tierra designation means that their wines are distinguished for their unique qualities.

A typical Menorcan wine is a deep, cherry-red, often made from Merlot or Cabernet Sauvignon grapes. The bouquet is redolent of red fruits and spices, and is infused with the aroma of local herbs. During your holiday, don’t miss a chance to sip these distinctive native wines with a big slice of Mahon cheese!