OUR STORY At the beginning of the 90s, Jaime Llabrés planted a small plot of land with a mixture of vine stock, including Prensal, Chardonnay, Chenin Blanc, Syrah, Cabernet and Merlot, with the aim of seeing how they performed in Mallorca’s climate and soil.
To make wine from the first fruit of the different varieties, we used small stainless steel tanks with a cooling system, placed under a very large carob tree. Interestingly, the results were very satisfactory. The ageing was done in barrels resting comfortably in the cool basement of a garage in Palma. This venture produced some barrels of very good quality wine which was bottled, and a few barrels of vinegar too, which were more suitable for using as salad dressing.
Around the middle of the 90s, all the family were involved in planting new vines, including the young Jaime J. Llabrés. At five years of age he began to discover the world of wine and was growing at the same rate as the vineyard. Nowadays, he looks after customer relations and supervises the general running of the winery and vineyard.
A few years ago the Son Prim winery in the village of Sencelles came to the end of its life. Its two ‘cups’ of living stone and the big oak casks were too difficult to update. The best solution was to build a new winery. We started building work in 2003, in the middle of the countryside next to the new fields of vines, and we finished just in time to get in the first harvest of 2004.
We’ve now got a comfortable space for fermentation and an underground space for ageing, resulting in magnificent wines. A new winery has been born, and a new bottle of wine.
The wine has begun to travel and is being enjoyed and appreciated in different countries. It’s been making friends on these trips and that’s how we got to know an exceptional person, Toni Bucher. Toni is a great lover and connoisseur of wine with the enthusiasm to become rapidly involved in a new project, where there is no room for mediocrity and the objective is clear – simply, to make great wine. For this it’s necessary (amongst other things) to have a lower yield of grapes per vine. To maintain our current level of production, we have to increase the area of land laid down to vines.
We’re now producing 3,500 bottles per hectare. We rely on the management of Alain Bramaz, a winemaker who takes care of all parts of the process, from the moment of planting new vines to the ageing of the wine to its bottling.