In the vineyards surrounding the municipality of Binissalem on the island of Mallorca, winemaker Tomeu Llabrés grows the indigenous varietal Moll. The 70 year old vines are bush trained– a method of pruning the vines keeping them short and dense. After harvesting, the grape bunches undergo fermentation at cold temperatures to preserve aromas of citrus pith, chamomile and fresh herbs. Medium bodied with notes of zippy tropical fruit, a seaside salinity and a splash of lime, drink with Mallorca grouper lightly battered and fried, served with tomatoes, pine nuts, raisins and a white wine sauce or Tumbet, a rustic Mallorcan vegetable stew.