Can Majoral was established in 1979 by Andreu Oliver in the island village of Algaida on Mallorca. The village is in the central-western part of the island in the D.O. of Pla i Llevant, an appellation that has been making wine since Roman times. The estate consists of 60 acres of which seventeen are planted to grapevines on the local Call Vermell (Catalan for red street) soil, which is characterized by large amounts of iron oxide which give it a coppery-red color.

Andreu is widely recognized for his organic farming and Can Majoral was the first certified-organic producer in Mallorca and the second in all of Spain! His vineyards are surrounded by almond, fig and pine trees and donkey and sheep roam free throughout the land, regulating the vegetation while also adding to the estate's biodiversity. In addition to his leadership of organic grape-growing, Andreu also is a champion of Mallorca's indigenous grape varietals like Callet and Manto Negro. Today, Oliver's daughter, Mireia, runs the estate and aims to continue her father's legacy, making sure traditions are kept alive and the unique environment of the region is preserved.

The goal of Can Majoral is to capture the essence of Mallorca in every bottle. To that end, Andreu and Mireia are tremendously successful. All their wines are fermented with native yeasts and only small doses of sulfur are used throughout the winemaking process. The Butibalausi Blanc is a blend of 85% Prensal, 10% Chardonnay and 5% Parellada grown in soils of clay loam mixed with iron oxide. The nose displays a brilliant bouquet of white orchard and citrus fruit with a touch of fresh herbs. The palate is a delightful dance of fruit and acidity with a fresh and persistent finish highlighted by hints of salinity. Perfect pairing for a scallop and rock shrimp risotto or pan-seared octopus with smoked paprika-dusted potatoes.