Protected Geographical Indication IGP Vi de la Terra de Mallorca.
TYPE OF WINE
100 % Cabernet Sauvignon.
A variety of intense aroma, vigorous tannins and aromas of currant, truffle, coffee, green pepper, cassis. Two other flavours of Cabernet Sauvignon are mint and eucalyptus.
Temperatures that year were somewhat lower than those of other years, as well as the rainfall level. It was a rather dry year, which could have affected the quality of the grape. However, it was offset by timely drip irrigation, resulting in a balanced harvest for a limited production. The final result was a full-bodied wine of optimum acidity.
Production process(growing and winemaking)
Hand-selected grapes collected in the vineyards of the Son Dagueta farm in Porreres (Majorca). Grapes are harvested in 15-20-kg boxes so to prevent overpressures and squeezing. They are immediately taken to the cellar, where they are stored in a cold chamber under 5º C for 24-48 hours before the winemaking in order to control the temperature, from the reception until the end of the cycle, and prevent early or uncontrolled fermentation. Traditional winemaking methods without adding yeast or lactic acid bacteria. Ecological and biodynamic production (according to DEMETER standards). Fermentation and ageing at controlled temperature.
12-15 months in a new French oak barrel. At least 15 months in a bottle.
Visual: Ruby red with violet reflections in the thin layer. High-medium intensity.
Nose: On the nose, it reminds of ripe black fruit aromas with subtly spicy notes. Wine of marked varietal character.
It also offers some smoky and earthy notes provided by its barrel ageing.
Palate: Strong on the palate it makes its entrance to the stage accompanied by concentrated aromas of ripe black fruits. A balanced acidity, some worked tannins, together with a well-integrated stay in barrel give as a result a wine with a marked, harmonious and sweet body with personality.
Long and stimulating finish.
Serving temperature: 15 – 17 degrees approximately.
Pairing and harmony: Red meats, casseroles and stews, cold meats and cured cheeses, mostly.