From the very beginning, the main goal in Es Fangar was to produce first-class wines. The careful handwork in the vineyard is one of the most outstanding quality features. . The initial promise to farm Es Fangar in harmony with nature has required a lot of effort, especially in the agricultural sector, viticulture. After planting the first vines, the soils were kept completely closed for the first 8 years. Although this resulted in a lower yield, however, an enormous soil vitality has set in, which today contributes to excellent harvests. The follow a purely ecological viticulture means not only to work according to the terroir concept, but also to manage everything from the point of view of sustainability. So the water management in Es Fangar is an essential point that is taken into account. Own wells have always ensured the independent supply of the finca. The young, tender vines were equipped with a drip irrigation system, which became the lifeblood of the young vines in the first two years. From year to year irrigation was less used and in some years Es Fangar could completely handle it without irrigation. The vines were accustomed from the beginning to quickly stretch their roots deep into the soil to provide themselves with minerals and water. In Es Fangar, the rows of vines are not too tight and not too dense, so every  every single vine has its own area of ​​life. Meanwhile, grounds can be cultivated inch by inch, which causes a gentle ventilation of the loamy soils. An interim planting during the winter months with legumes and taproots does the rest in order to supply the soil with nitrogen and to achieve a natural aeration. Last but not least, the many small soil inhabitants contribute to the fact that the biological wheel rotates gently and also wild plants have their space in the vineyard. The many flying insects and birds testify to the intact and chemical-free nature around the vineyards in Es Fangar. Not always for the pleasure of the winemaker, because there are also damages that are caused by the many animal visitors. Especially when the grapes have their best maturity, the sugar-sweet grape juice tastes not only us humans. Birds enjoy the vine juice too. Then the hard-working little helpers, the bees, come into action. Bees also love the sweet juice and clean the leaves down to the last drop. The bees are at this time of the year, the “cleaning crew” in the vineyard. In order to preserve the enjoyment of the wine, especially the white grapes are covered with nets over a large area. The menu for the birds is preserved, but only on little certain vines.

In Es Fangar, the harvest is done exclusively by hand. The grapes come in small boxes, which ensure that the entire grapes arrive intact in the bodega. Any injury to the grapes means a loss of quality. That’s why Es Fangar also has special trailers for transporting the grapes. The harvest is the highlight of the year and requires a lot of effort from the entire Es Fangar team.

Overall, we decline the constant use of tractors. The entire vineyard of white wines is farmed, for example, completely with a closed ground surface. To hold down the grass mat, Mallorcan sheep are used in the spring, who love the delicious grasses and herbs. The large variety of wild flowers in this area of ​​the finca convinced of this form of management. Even the yield is only slightly less than on conventionally cultivated land. If you take the time to sit in the grass in the middle of the vineyard and watch the bustle of the insects and watch the birds with small twigs in their beaks, as they build their nests in the vines, he will believe with great joy and confidence that it is possible to work and live in harmony with nature.

Es Fangar wines are an annual diary caught in a bottle. Each vintage tells the story of the life of each vine, its roots in the depths of Mother Earth, the warming sunshine in the spring and the cool Mediterranean wind that sweeps across the sea into the valleys of Es Fangar. Last but not least, it is the story of the people who care and work for it lovingly. The overall composition of these ingredients captured in a bottle end up finally in the glass of the wine connoisseur. At this point everything merges into a great pleasure on the palate combined with reverie in the head and well-being in the soul.