A red wine made from Mallorcan local grapes and international varieties and matured in oak barrels.
Terroir, production method and ripening: The grapes are picked by hand in 15 kg boxes from small plots of vineyards located around Binissalem. The wine ages in steel tanks below 24°C while the skins macerate with the juice for 20-25 days. After pressing, 50% of the wine matures in steel tanks and 50% in 225-liter French and American, and 500-liter French oak barrels for 8 months.
Use: For fried duck breast and cherry sauce.
Description: The scent is semi-aromatic and you can distinguish an earthy, ripe red fruitiness with a hint of pepper. The medium-bodied taste is dry, the tannins are crisp and the refreshing acidity makes the whole thing juicy.