Cati Ribot is a third-generation winegrower from Santa Margalida, in the northeast of Mallorca. Her family farmed table grapes, almonds and olives, and in the 1990s her father Jaume planted international grapes such as Syrah, Chardonnay and Cabernet Sauvignon. Cati began working with him in the vineyard and cellar in 2004, then studied as a sommelier in Barcelona in 2008, where she discovered a wider wine world and the natural wine scene in Catalonia.

That experience changed the direction of the family winery. Step by step, Cati moved away from a more conventional style and focused on organic farming, achieved in 2012, followed by biodynamic work from 2014. Her main idea was simple: Mallorca should taste like Mallorca. Instead of relying on international grapes, she and her father replanted and recovered local varieties such as Escursac, Giró Ros, Malvasia and Prensal Blanc. In 2019, when she took over the cellar, she launched Ve d’Avior, a name that means “from the past” in Mallorquin.

Today, Cati Ribot is one of the key names in the new Mallorcan wine scene. Her wines are made with a low-intervention approach and are closely linked to the island’s old grape varieties and farming traditions. One of the best examples is Escursac, a rare local red grape that she has helped bring back into real wine production. Her bottles feel modern, but their roots are firmly in Mallorca’s past.