From 12-year-old vines outside Cati Ribot’s bodega in the Finca Son Llebre. The finca has been certified organic since 2012 and treated with biodynamic methods since 2014. The area is 92m above sea level and vines are planted on Can Vermell (iron-rich calcareous clay) soils. The grapes were deposited in stainless steel tank and went through carbonic maceration, then pressed to a mix of 500L French oak barrel and stainless-steel tank. Bottled after 6 months without fining, filtering, or added SO2, then aged a further 6 months in bottle before release.

Cati Ribot is a 3rd generation winegrower making natural wines under the name Ve d'Avior (“from the past” in Mallorquin) in the town of Santa Margalida, in the northeast of Mallorca. In the 1990s, her father Jaume planted international varieties, and he built a bodega in 2004. Training as a sommelier in Barcelona in 2008, Cati brought back different ideas about how Mediterranean wine could taste and the winemaking and the farming began to change: they planted old indigenous varieties like Escursac, Callet Negrella, and Malvasía de Banyalbufar, organic certification was achieved in 2012, and started applying biodynamic principles in 2014. In 2019, Cati took over the bodega full time, and Ve d’Avior really began. Working with Charlie Prymaka, Cati continued to innovate in the bodega and the vineyard. Their collaboration was a great success, and it grew. In 2021, Cati’s bodega is a collaborative workshop, the home base of four hardworking, innovative natural winemakers.