From an inherited vineyard to one's own bodega
The history of Celler Tianna Negre begins with a small inheritance: Antonia Garau, mother of the current managing director Xisca Morey, inherited a vineyard over 35 years old in Consell — a municipality with a deep winemaking tradition in the Mallorcan Raiguer — planted exclusively with the native Manto Negro variety, in the traditional politxó training system, a free-standing bush vine. From this plot and the passion of the Morey-Garau family, who operated the Bodegas Túnel in parallel, the idea arose to found their own winery. The first wines were still aged in the garage of a winemaker friend. In 2004, Xisca Morey's architectural firm began construction of their own bodega; in 2007, Celler Tianna Negre opened its doors with the first harvest.
Ecological viticulture on Call Vermell soils
Today, the winery manages around 55 hectares of organically certified vineyards and olive groves, distributed across several fincas in Binissalem and Consell — including Finca Biniagual, Finca Es Pinaret, Finca Son Colom, Finca Can Parrona, Finca Sa Vinyota, and Finca Son Boi. All plots are located on the characteristic Call Vermell: an iron-rich, calcareous-loamy soil with a reddish color and good drainage effect — the defining terroir of the Raiguer area at the foot of the Serra de Tramuntana. The harvest is carried out exclusively by hand; the grapes are transported to the winery in crates and selected there.
For Xisca Morey, architect and manager, winemaking is a design process: the starting material is the vineyard and climate, the result is the wine as a finished work. This attitude also shapes the winery building itself — a structure made of local stone that blends visually into the vineyards and is designed for optimal energy use and working conditions. In the cellar, Tianna Negre combines classic methods with modern cellar technology; research and development are an integral part of their self-image. In addition to wine, the estate also produces its own olive oil — as a closed-loop circular economy system.
Insular grape varieties, clear regional reference
The range of Tianna Negre is consistently focused on Mallorcan and Mediterranean grape varieties. For the reds, Manto Negro, Callet, Gorgollassa, and Escursaç are the focus, supplemented by Cabernet Sauvignon and Syrah. For the white wines, the estate relies on Prensal Blanc, Giró Ros, and Moscatell de Frontignac — varieties that make the insular climate with hot summers and mild winters recognizable in the bottle. The Bocchoris Blanc, one of the wines available in the shop, combines the full-bodied Giró Ros with the freshness of Sauvignon Blanc to create a gastronomy-ready white wine with structure. The flagship Tianna Negre Tinto — the basis of the Bocchoris Negre — undergoes a multi-day maceration after hand-selected harvesting and then matures in new French oak barrels. Ses Nines, the house's oldest label, recently celebrated its 20th anniversary and features the childhood photo of Antonia Garau on the label — a piece of family history as a brand mark.
