Not only the best wine made in Mallorca, this is one of the finest Spanish wines that is served in Michelin starred restaurants in Dublin, Barcelona, Madrid and around the world. It was recently listed on La Revue du Vins de France as one of the top 32 wines made in Spain.

This is a wine made from specific vineyards, whose character reflects several unique factors; the old callet vines (40 to 60 years old) that are only found in Mallorca; the poor soil with good mineral content (iron oxide) lying over calcareous rocks and the fact that the vine roots have to dig deep to compete with fruit trees planted amongst the vines. 

R.Parker 2008 - 92 Points
“Dark ruby-colored, more fragrant and richer than the AN/2, it offers a superb bouquet of cedar, lavender, fresh herbs, violets, and wild red fruits. Elegant, silky, intense, and long on the palate, this hedonistic effort will provide much pleasure over the next 10 years.”

Los Lacres Guide 2008
“A vintage showing fine, subtle and delicate maturity, with a deep complexity and aromatic richness.  Potent, serious, elegant, very expressive and long, continuing the exceptional line of quality that speaks volumes about the regularity of this wine’s vintages.  Deep and delicate, this is without doubt one of the most personal wines of our country (Spain) thanks to the grape varieties and the place of its origin.  Another year has enhanced the fineness and complexity, the freshness and the aromatic range.  A well balanced red whose principal virtue is its fluidity and delicacy.  For us, the best wine from the islands and one of the best in Spain.  A Country Wine from the Balearic Islands, this is a wine that needs time and attention in the glass, a wine that must be tried to appreciate the dizzying array of sensations.”

 

Pruning: Traditional gobelet method

Grape Varieties: 95% Callet, 5% Mantonegre-Fogoneu

Production: Grapes are harvested by hand into small 10kg boxes.  Manual grape selection before temperature-controlled fermentation in cement tanks and wooden vats of 5,000 and 3,000 litres respectively.

Maceration: Average of 25 days.

Malolactic: Part barrel (approximately 60%) and the rest in cement tanks.

Ageing: 17 months in new, French, fine-grain oak barrels; low to medium toasted. A further 2 months of tank aging prior to bottling.
                               
Alcohol Content: 14%