The Nacra winery opens its doors in Inca
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Today, this new building has been inaugurated to make wine and to carry out tastings and visits
The Nacra winery has opened its doors today with a new building located in Inca, at the foot of the Puig de Santa Magdalena.
This new winery, the work of the Mares architecture firm, has allowed this year the cosecha to be held in the winery itself and from November it will open to concerted visits, wine tastings and other activities that can be reserved on the new website http://www.bodeganacra.com/
The Nacra winery is a building built under criteria of bioconstruction and strategic energy efficiency located at the foot of the Santa Magdalena mountain that allows you to contemplate the landscape of the road and the Tramontana sierra, which are framed by the building.
This winery is a family project initiated by the Professor of Plant Physiology at the UIB, Hipólito Medrano, who in 2015 began the adventure of planting wine in a family farm, Can Corró, which until now was dedicated to earth by pasto de ovejas.
Hipólito Medrano and the agricultural engineer Cecilia Carmbmbula, maintain an ecological cultivation of the two autochthonous varieties, Malvasia and Giró, with which they produce and grow monovarietal wines.
In this way, they began the task of transforming the knowledge accumulated throughout a career dedicated to investigating the physiology of plants and, specifically, that of wine, and to recover and value the autochthonous varieties of Mallorca.
“This project is the culmination of one of the works to which I can dedicate myself with more passion from the University of the Balearic Islands as it was the “in vitro” cleaning of the Banyalbufar malvasia, which we can recover and put to the arrival of the vine growers as a virus-free plant by means of a thorough and prolonged work in the laboratories and nurses of the UIB in collaboration with the Department of Agriculture”, explained Hipólito Medrano, who highlighted the peculiarities of the Malvasia of Mallorca. “It is a variety that produces a not very abundant cosecha and requires a lot of field work. The must is of very good quality and has been opted for an organic cultivation with moderate productions”, he said.
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