• Es Puput
  is a white wine created to explore the most refined and versatile expression of the native Giró Ros, a Mallorcan grape variety that Bodegas Bordoy cultivates with particular care and sensitivity. In certain vintages, it is complemented by small proportions of Viognier or Chardonnay, which add subtle nuances without overshadowing the character of Giró Ros.
• The process begins with manual harvesting, carefully selecting the best bunches in the vineyard. Once at the winery, the grapes spend a night in a cold chamber at 1–2 °C to preserve delicate aromas and prevent premature oxidation.
• Before pressing, the grapes are hand-sorted on a vibrating table, ensuring that only perfectly healthy fruit enters production. Pressing is carried out in a state-of-the-art pneumatic press, which works with exceptional gentleness to extract only the mosto flor — the purest and most aromatic free-run juice.

• Fermentation takes place at a low temperature (around 15 °C) for a slow, controlled process that preserves the freshness and primary aromas of the grape.
• After fermentation, the wine is aged for 4 to 10 months in French oak and acacia barrels, depending on the vintage. French oak imparts subtle notes of vanilla, spice, and structure, while acacia enhances floral aromas and adds a silky texture without masking the varietal character.
• Throughout this period, the wine remains on its fine lees with regular bâtonnage, which adds volume, creaminess, and complexity on the palate.
• The result is an elegant, expressive white wine with a true island soul, combining the authenticity of Giró Ros with the precision of carefully considered barrel ageing.

Tasting Notes

• Es Puput appears a bright, pale golden yellow, promising complexity and elegance.
• On the nose, it is delicate yet profound, opening with aromas of ripe white fruit such as pear and baked apple, followed by hints of peach in syrup and a distinct floral background.
• This is where acacia barrels truly shine. Unlike oak, acacia imparts a subtler, more perfumed influence, adding notes of white flowers, light honey, and beeswax that enhance rather than cover the fruit, framing its natural expression with finesse.
• On the palate, the wine is silky, broad, and enveloping, with a creamy texture resulting from lees ageing and partial maturation in wood. The acidity is perfectly integrated, adding freshness and balance. The finish is long, elegant, and leaves a lingering floral and lightly spiced echo that invites further exploration.

Food Pairing

• With its delicate balance of ripe white fruit, floral notes, and a silky texture enhanced by acacia-barrel ageing, Es Puput finds its perfect place at a Mallorcan table alongside dishes that respect its subtlety while highlighting its complexity.
• An excellent pairing is a Mallorcan summer soup, made with rustic brown bread, cabbage, peppers, and tomatoes. Though often associated with cooler months, its lighter, more vegetable-forward version harmonises beautifully with the wine’s freshness, while its rustic texture contrasts elegantly with Es Puput’s finesse.
• It also pairs exquisitely with llampuga amb ceba, a seasonal Mallorcan dish of golden mahi-mahi cooked with caramelised onions. The wine’s ripe fruit and floral undertones balance the intensity of the fish while enhancing the natural sweetness of the onion, creating a harmonious and enveloping combination.
• For a sweet finale, a traditional ensaimada filled with “cabello de ángel” (pumpkin jam) is an unexpectedly delightful match. The wine’s creamy texture and notes of honey and white flowers intertwine with the dessert’s natural sweetness, creating a delicate and evocative ending to the meal.