When Finca Can Axartell was first acquired back in the 1990s, not a single grapevine was present on the 200 hectares of land. It was instead home to a herd of sheep that grazed amidst 40 hectares of olive trees that remain, even today, Can Axartell's largest product by surface area. The exact age of those olive trees is unknown, but experts have estimated some of them as being between 500 and 1,000 years old. That Can Axartell had actually produced wine centuries earlier — highly prized at the local level, no less — only became apparent over time. What was clear, however was that vineyards had once existed in the eastern part of Mallorca, as they had almost everywhere on the island. In fact, during the 19th century there were almost 30,000 hectares under vine, almost 10x as many as today.
The outstanding suitability of the finca's terrain for winegrowing was studied and confirmed by a phalanx of viticultural experts. It quickly became clear that the limestone soil boasted a high share of calcium. The finca's land is embedded in a valley on the southern edge of the Tramuntana mountain range. Each evening, the local mountain, known as the Penya Mascorda, casts long shadows over the landscape. The valley is open in two directions, catching cooling breezes from Pollença Bay, which lies just seven kilometers away.
The land, however, was not immediately hospitable for the planting of the initial 2.4 hectares of vineyards. It first had to be plowed deeply and the larger stones removed, followed by a two-year course of treatment with herbs such as alfalfa and marigold to improve the structure of the soil and reduce the population of roundworms. By the third year the soil was ready to accept the first vines, which from the start were cultivated based on organic principles. This procedure was followed for all subsequent vineyards as well.