ANA Vins in Binissalem – A Personal Visit

ANA Vins feels like an idea that finally took root: small plots, a simple wooden sign on the door and shelves inside with hand-numbered bottles. The family working here welcomes you warmly, often with a short story about the grape in question. The winery is not large — that's exactly what makes the visit so pleasant. In the production room you can see barrels, some stainless steel tanks and a few handwritten notes on the walls; that conveys closeness and honesty. During my visit they told me that much is combined with local knowledge: traditional varieties like Manto Negro and Callet form the backbone, with international grapes added in small blends. The winemaking is unpretentious, focusing on ripeness and fruit rather than exaggerated wood influence. The tasting list is manageable: a clear white for the island cuisine, often drunk in town, and a few red vintages that are deeper and spicier. Prices are moderate — you pay more for handcraft than for a brand. Particularly practical: the winery occasionally organizes small evenings with local cheeses and bread; that creates relaxed conversations and true comparisons of the wines. If you have questions about ageing potential or ideal food pairings, they take time. Not a heavily touristic show, but a genuine little wine workshop in the heart of Mallorca.

ANA Vins feels like an idea that finally took root: small plots, a simple wooden sign on the door and shelves inside with hand-numbered bottles. The family working here welcomes you warmly, often with a short story about the grape in question. The winery is not large — that's exactly what makes the visit so pleasant. In the production room you can see barrels, some stainless steel tanks and a few handwritten notes on the walls; that conveys closeness and honesty. During my visit they told me that much is combined with local knowledge: traditional varieties like Manto Negro and Callet form the backbone, with international grapes added in small blends. The winemaking is unpretentious, focusing on ripeness and fruit rather than exaggerated wood influence. The tasting list is manageable: a clear white for the island cuisine, often drunk in town, and a few red vintages that are deeper and spicier. Prices are moderate — you pay more for handcraft than for a brand. Particularly practical: the winery occasionally organizes small evenings with local cheeses and bread; that creates relaxed conversations and true comparisons of the wines. If you have questions about ageing potential or ideal food pairings, they take time. Not a heavily touristic show, but a genuine little wine workshop in the heart of Mallorca.

The Rosat blends Callet and Manto Negro into a fresh, natural rosé. It has a pale salmon hue and recalls ripe strawberries and peaches. Ideal on a warm afternoon, it pairs well with tapas, grilled fish or a salad with goat cheese. The acidity is enlivening, the fruit clean — a simple, honest summer wine you often see served in the cafés of Binissalem.

ANA Vins usually welcomes visitors by appointment; spontaneous visits can work, but it's better to call or send a short message. Tastings are family-style and rarely last longer than an hour, often between 11:00–17:00, depending on the season. Bring comfortable shoes, as the accessible location invites a short walk through the vineyards. Budget tip: buy locally bottled bottles directly at the winery — shipping costs are avoided and you support the producers directly. If you travel by car, plan half a day in Binissalem: wine tasting, a walk and a late lunch in town make a perfect combination.

Binissalem lies in one of Mallorca's best-known wine regions. The roads are ideal for a short exploration by bike or car; many wineries offer tours in high season. Combine a visit to ANA Vins with other small producers in the area to get a feel for the diversity of the island's wines.