Jugo Vins - Charlie Prymaka
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Charlie Prymaka founded JUGO VINS in 2020. He came to Mallorca in 2019 to work with Cati Ribot in her cellar in Santa Margalida, helping her make natural wines under her label, Ve D’Avior. For the previous decade, he had worked in wine in NYC, London and elsewhere and, when he could, he worked harvests in the United States (with Evan Lewandowski of Ruth Lewandowski Wines and Scott Frank of Bow & Arrow Wines), in Australia, and in Spain. Now, Charlie and his partner Lauren Duttenhofer are making their own wines near their home in Palma. They work  with fruit from organic farmers around the island and focus mainly on Mallorquin indigenous varieties. The goal is to produce fresh, vin de soif style natural wines. These are wines for everyone and everything, that don’t take themselves too seriously and are great to drink with food or without – Wines for Whenever!

In addition to JUGO VINS, Charlie and Lauren opened a natural wine shop in Palma de Mallorca in 2021: CAV. If you’re in Mallorca, stop by and say hello - maybe you’ll get to meet their adorable corgi, Bao!
 

The Wines

Do It Fluid is 100% Giró Ros from an organically farmed vineyard of in Puigpunyent in the Tramuntana region, which is generally cooler than the rest of Mallorca. The vineyard is planted on calcareous clay soils at 250m above sea level, trained in the Guyot method and surrounded by fruit, olive, and almond trees. Grapes were harvested by hand and 90% were destemmed, leaving 10% whole cluster at the bottom of the stainless steel tanks used for fermentation. 50% rested on the skins for 5 days with daily punch downs, and 50% for 12 days with the same, then pressed with a manually operated wooden basket press. After pressing, the wine rested in stainless steel and completed malolactic fermentation in the fall. Bottled unfined and unfiltered with a small addition of SO2 at bottling. Named for the song by the Blackbyrds

Jugosa is Syrah and Moscatel Petit Grains from an organically farmed vineyard of 24-year-old vines. Charlie notes that these international varieties aren’t well-suited to dry, hot Mallorca and he has to harvest very early to ensure that they aren’t overripe or low in acidity. Grapes were harvested by hand and deposited in plastic vats to coferment via carbonic maceration for 17 days, with regular blasts of CO2 to ensure cabonic character, then foot trodden and pressed to stainless steel tank. In tank, the wine rests and completes malolactic fermentation in the fall. Bottled without fining, filtering, or SO2 addition. The winemaking process is inspired by Evan Lewandowski, and the name means “Juicy” – but more typically applied to a cut of meat than a bottle of wine.

Molt Bo is 70% Mantonegro, 15% Callet, 10% Callet Negrella, 5% Escursac from a mix of organically farmed vineyards in the east of Mallorca, with the largest part coming from a very young vineyard near the winery. These are all indigenous Mallorquin varieties with very thin skins. Grapes were harvested by hand and 90% destemmed, leaving 10% whole cluster, and cofermented carbonically for 12 days with native yeasts in plastic vats. Charlie punched down the cap by hand very gently every morning and every night, then pressed the wine to rest: 50% in used French oak 500L puncheon and 50% in stainless steel tank. Bottled without fining, filtering, or SO2 addition. “Molt Bo” means “very good” in Mallorquin. 
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Location

General Info

  • Founded: 2020
  • Region: Mallorca
  • Town: Santa Margalida
  • Climate: Mediterranean
  • Soils:  Iron-rich clay (Cal Vermell​)
  • Farming: Organic
  • Winemaker:  Charlie Prymaka

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