7103 Petit Celler — Small Barrels, Big Curiosity

Sebastià Ordines and Pep Cànaves are the two people behind 7103 Petit Celler — two characters I’ve met several times by now, usually with earthy fingernails and a glass in hand. Both come from agricultural backgrounds and have devoted themselves to different practical aspects of winemaking: one works more in the vineyard, the other more in the cellar. Together they create a working method that is very deliberate, occasionally experimental and always down-to-earth. What stands out about them is that they talk a lot about terroir without using the word pompously. It is simply the observation that soil, sun and wind work differently here than inland, and they respond with small batches and flexible aging methods. 7103 is not an industrial project — annual production remains modest, much is done by hand, and labels disappear quickly from shelves because local restaurants and retailers factor the bottles into their offerings. The name ‘7103’ has a local reference: it is an old land-measurement that still appears in some cadastral records, and it stands for the connection between land, tradition and a very practical way of naming identity. I like this simple approach: no big fuss, just an address, a story and wines that are made on site. If you are lucky, you meet the two during bottling or while repairing a press — and the conversation is almost always a bit better than any brochure description.

Sebastià Ordines and Pep Cànaves are the two people behind 7103 Petit Celler — two characters I’ve met several times by now, usually with earthy fingernails and a glass in hand. Both come from agricultural backgrounds and have devoted themselves to different practical aspects of winemaking: one works more in the vineyard, the other more in the cellar. Together they create a working method that is very deliberate, occasionally experimental and always down-to-earth. What stands out about them is that they talk a lot about terroir without using the word pompously. It is simply the observation that soil, sun and wind work differently here than inland, and they respond with small batches and flexible aging methods. 7103 is not an industrial project — annual production remains modest, much is done by hand, and labels disappear quickly from shelves because local restaurants and retailers factor the bottles into their offerings. The name ‘7103’ has a local reference: it is an old land-measurement that still appears in some cadastral records, and it stands for the connection between land, tradition and a very practical way of naming identity. I like this simple approach: no big fuss, just an address, a story and wines that are made on site. If you are lucky, you meet the two during bottling or while repairing a press — and the conversation is almost always a bit better than any brochure description.

The philosophy at 7103 Petit Celler is clear: small quantities, great attention to detail and no fear of traditional craftsmanship. In practice this means: hand harvest, strict selection in the vineyard and gentle pressing. Many reds are based on Manto Negro with a smaller share of international varieties for structure — the result is wines that feel local but have enough tannin and acidity to age for a few years. Technically, the winemakers work with a mix of stainless steel for clean freshness and small to medium-sized oak barrels to provide texture and spice. For whites, they often use cool-temperature fermentation tanks; some batches receive short lees aging for added substance. Bottles are released in limited series, which pleases local collectors, but for the regular consumer it means: don’t wait too long if you like a release. On the palate, the reds show notes of red and dark berries, dried herbs and sometimes ripe fig, accompanied by earthy undertones. The whites offer citrus, white flowers and a mineral freshness. The balance usually favors a lean, very drinkable style — not overworked, but an honest expression of the island. When buying at the winery you often get little anecdotes about the vintage and guidance on which bottles are already accessible and which need more time.

7103 Petit Celler sits unobtrusively at Carrer Albert Borguny 1 in Santa Maria del Camí — a place many wine enthusiasts on the island know as a central point. Practical note: the winery welcomes visitors usually by appointment; spontaneous visits can work if they are working, but are not guaranteed. I recommend calling ahead or sending a short message; then you will often get a small tour of the cellar and a tasting at the table. Getting there: from the market square in Santa Maria it’s only a few minutes by car or a pleasant walk if you have time. Parking is available nearby, but on Saturdays, when the weekly market takes place, things are livelier and slightly tighter. A good tip: combine the visit with the morning market (9–12), pick up an ensaimada as a snack and then walk the short distance to the winery. At tastings you can expect a direct, personal tone: no stiff presentation, but honest assessments of vintages, food pairing suggestions and often a hint which bottle you should buy again. Prices on site are generally fairer than in trade, and if you travel light you can often take a few bottles with you. Seasonal note: in summer book an early appointment; in late autumn and winter the winemakers are usually busy with harvest and cellar work — which makes the visit interesting, but can also bring work noise. Best to plan some time and then enjoy the quiet village scene with a coffee on the square.