Drink today or cellar for up to five years. No need to decant before drinking.

Dating almost 800 years back on the northeast corner of Mallorca, is the innovative winemaking and olive oil estate of Can Axartell. Falling under different occupations, the island was under Moorish rule for years and recaptured by Christian conquerors in 1229. The Moors had most likely tended to vineyards on the island, but once occupied by the Christians, the grapes began to be used for winemaking. In modern day, the vineyards of Can Axartell were discovered by Hamburg-native Hans-Peter Schwarzkopf. Obtaining the property, he and his family put much time and effort into fully revitalizing the estate. Today, 34 hectares of vines have been planted on the estate with an additional 24 hectares planted inland. To preserve the integrity and tradition of the land, all vineyards are certified organic and the soils have never been touched by harsh chemicals.

The Corum is a wine of strong elegance that captures the aromatic richness and Mediterranean tradition of the grape Malvasia de Banyalbufar, a name that is actually derived from the Arabic meaning for “vineyards by the sea”. A tropical fruit basket of lychee, passionfruit and pineapple pour from the glass gently intertwined with non-fruit notes of fennel, white flower, and honey. The palate is opulent with zippy acidity and the emergence of both tropical and stone fruits. Having spent time on lees in French oak barrels, an unmistakable creaminess is present with notes of yeast, nuts, and custard. The Corum is best enjoyed not too cold, but closer to room temperature for all the layers and complexities to come out. Pair with soft cheeses, a variety of white fish and seafood, Asian cuisine, and poultry.