History tells us that Sa Torre was a property owned as long ago as 1369 and is well known on the island because of the remarkable Neogothic chapel that stands nearby and overlooks the fields that extend between Llucmajor and Cap Blanc.
Local legends claim that the landowner ordered the chapel to be built in gratitude for the birth of the son he so dearly wanted.
Today, the chapel blesses the vineyards of Bodegas Bordoy. It all began when Miquel Sastre Bordoy bought the plots known as “Els camps de Sa Vinya” and “s’Aujub Vermell” belonging to the “Sa Torre” estate, with the idea that these fields that had been vineyards centuries before could produce wine once again. His know-how, determination and vision of the future did the rest.
There is strength in numbers, and it is thanks to our team, in the fields and in the bodega, that we have made such good quality and diverse wines.
From January to the end of February, we prune each of our 62,000 vines.
Sprouting starts in March and brings the hardest work of all: the esporgada, where we examine and prune to enable selected shoots on each vine to produce our precious grapes.
There are many jobs to do between May and June as we shape and direct the growth of every vine. Cutting back leaves, shoots, trimming bunches of unripe grapes…to ensure the best quality of our production.
Ripening begins at the end of June and start of July, filling the fields around the Bodegas Bordoy with colour.
We start to harvest the grapes by hand in the middle of August, with the first selection of bunches of white grapes, continuing through to the end of October with the sun-dried grapes that make our sweet red wines.
Every bunch of grapes are selected individually before entering the production process.
After selection, the stalks are removed and the grapes are put into temperature-controlled, stainless steel tanks.
We take great care in monitoring the progress of fermentation of the grape must every day in our laboratory, watching as the ‘magic’ takes place and the grape juice turns into wine.
Once the red wines are finished, they are transferred to the Aging Room, where they will rest in barrels of French oak.
When the whole wine-making process has ended, the wine is ready to be bottled, labelled and sent out to achieve its purpose: to be enjoyed.
