The Can Maymó estate is an interesting reality in the panorama of Spanish wine located in San Mateo, in the northwestern part of the island of Ibiza. The Balearic Islands, off the coast of Valencia, have always been dedicated to viticulture. The culture of the vine was introduced to these lands by the Phoenicians during the 7th century BC, when they began to create the first commercial ports in the archipelago. It was later the Romans who expanded cultivation, as was their custom when conquering new territories. Vineyards continued to characterize the landscape of Ibiza until the arrival of phylloxera, which destroyed a large part of the vines. After this dramatic devastation, most of the vineyards were progressively abandoned.
The few surviving vineyards were fundamentally used by the island's farmers to produce wine for personal use or to sell locally. Only in the early '90s did the rediscovery of local viticulture begin, and a movement of renewal developed, aimed at enhancing the territory. The Can Maymó estate is an artisanal reality that was founded in 1995. Antonio Costa decided to take care of the family vineyards and dedicate himself to wine production. The island of Ibiza offers excellent conditions for vine cultivation, thanks to the presence of two mountain ranges that reach 500 meters in altitude and provide splendid sunny exposures that gently descend towards the valley. The soils are predominantly made up of calcareous-clay marls, with the presence of limestone rocks.
The climate is Mediterranean, with subtropical influences, quite warm and dry, but mitigated by the constant presence of sea breezes. The historic vineyards of the estate are located in the area of Sant Mateu and are cultivated with the indigenous varieties Monastrell and Malvasía. New plots have been added in the area of Santa Agnès where Moscatel has been planted to produce white wines, Merlot, Tempranillo, and Syrah to create red wines. The harvests begin around mid-August and are carried out manually with selection in the vineyard of the bunches. The grapes are quickly transported to the winery and are immediately cooled before proceeding with pressing and vinification, in order to preserve their aromas.