BODEGAS CA N'TINA

Limestone before the cellar

Limestone comes first for Dr. Tina Ingwersen-Matthiesen, winemaker at BODEGAS CA N'TINA in Ses Salines, before the glass is asked to explain anything. Her work here begins with fruit from Maria de la Salut and Santa Margalida, where Mallorca gives the vines limestone soils and a Mediterranean climate. She founded the winery in 2024 after years in wine import and distribution in Hamburg, where she worked as managing partner at BORCO-Marken-Import until 2020. That earlier discipline matters here, not as a résumé note, but as a way of reading wine through origin, exchange, and the route a bottle takes from soil to table. The name is direct: CA N'TINA, the house of Tina. It gives the project its scale. This is not a handed-down estate with a long cellar archive; it is a founder-led wine house still setting its language, bottle by bottle, with Mallorca as the place doing the final teaching.

Two hectares and a vegan cellar

The program works from 2 hectares of vineyards in Maria de la Salut and Santa Margalida, with a compact range rather than a broad hierarchy. Monastrell, Syrah, Macabeo, Sauvignon Blanc, Chardonnay, and Cabernet Sauvignon all appear in the house vocabulary, with rosé, white, and red wines carrying the first statement of style. The wines are presented as 100% vegan, which places a practical condition on the cellar: no animal-derived fining agents in the making of the wines. The house does not give a public account of its fermentation vessels, maceration times, barrel use, lees work, or filtration choices. What it does make plain is the alignment between cultivation, origin, and a small portfolio. Monastrell Rosado 2025, Syrah Rosado 2025, and Macabeo · Sauvignon Blanc 2024 form the clearest bench marks for the present program. Falstaff scored the Monastrell Rosado 2025 at 93, an early sign that the rosé work is carrying the estate's first critical weight.

A tasting room kept close to the vines

The room at BODEGAS CA N'TINA reads as contemporary, quiet, and close to the landscape rather than built around spectacle. The winery places guests among the vines, with tastings and outdoor meals tied to the same vineyard setting that feeds the cellar. In that context, the glass does not arrive as an isolated object. It arrives with limestone underfoot, Mediterranean heat in the growing season, and the founder's north German sense of clarity held against Mallorca's ripeness. The tasting room is small in feeling, even when the view opens out. The work stays near the source.

The first bottles define the house

The next movement is already named in the cellar: Cabernet Sauvignon 2024 is still in maturation, while the rosés and whites set the first public line of the house. For now, the most concrete measure of CA N'TINA is the way Dr. Tina Ingwersen-Matthiesen lets a young winery speak through Monastrell Rosado 2025.