Elaboration:

Early, manual harvesting of Mantonegro grapes from deep soils with a higher percentage of clay, in order to produce fresher wines. In the winery, the bunches are selected on a sorting table where those that are not in optimal conditions of health or ripeness are eliminated. Pressing at very low pressures -maximum yield 55%- to avoid oxidation and extraction of heavy polyphenols from the skins and thus highlight the primary fruit aromas. Fermentation of the must in stainless steel tanks at 13-15ºC for approximately 30 days with a selected indigenous yeast from the winery's vineyards, thanks to a collaboration project with the University of the Balearic Islands. Very gentle fining to eliminate any possible bitter notes and low sulphur content.

Tasting:

View
Clean, bright, pale salmon pink colour.

Nose
Expressive with notes of wild red fruit, pomegranate, redcurrants, pink grapefruit, peach and fresh balsamic notes.

Mouth
The attack is fresh and fluid, with repeated aromas from the nose and more marked pomegranate.

Food Pairing Suggestions
Ideal with Mallorcan "tumbet", sushi, pasta or rice dishes.

Varieties:

83% Black shawl, 17% Callet