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| Viticulture & Vinification |
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The vineyards are located in different parts of the north and south of Mallorca, which is why 4 Kilos is classified as a Regional Mallorcan Wine rather than belonging to any particular D.O. The strains are planted mostly in soils ‘Cal Vermell’ a popular name to describe the Franco clay soil. The varieties that make up 4 kilos are Callet, Cabernet Sauvignon and Merlot. Agriculture Raisonee is used along with minimal intervention and native plant cover that is aimed to boost the microbiology of the soil and water retention.
After hand-picking and sorting, 80% of the grapes are macerated for 20 days and fermented on stainless steel tanks at 20ºC rising to 28 ºC for the final phase of the process. The remaining 20% is fermented in barrique. Malolactic fermentation then follows on. The wine then ages in new French Oak barrels for 14 months. Around 13,000 bottles are produced each year. |
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| Vintage & Technical Details |
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Grape varieties: 50% Callet, 40% Cabernet Sauvignon, 10% Merlot
Region: Mallorca
Winemaker: Cesc Grimalt
Alcohol: 14%
Bottle size: 75cl
Closure: Cork |
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| Tasting Notes |
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| On the nose, 4 Kilos exhibits ripe cherries and blackberries, along with cedar and spices. On the palate, there is a rich succulent texture and mineral edge that lasts through the long finish. The oak is well integrated and this is a wine that will develop as time goes on. Pairs well with red meat and game. |
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