A funky delicious rose somewhere between a light red and a dark rose. A must try for all you bojo lovers.
The grapes are sourced from different vineyards across the island. After hand-picking and sorting, the grapes are cold macerated for a short time. They are then pressed and fermented in stainless steel with native yeasts. After fermentation, the wine is aged for nine months in old 500 litre French oak barrels. No SO2 is added during the winemaking process
Notes on the Producer
4Kilos was set up in 2006 by former Anima Negra winemaker Francesc Grimalt (known for his efforts in rescuing the local Callet grape) and musician Sergio Caballero (who is also founding partner and director of the Sonar music festival). 4Kilos’ first vintage was vinified in a milk refrigeration unit. Today they use grapes from north and south of Mallorca - some international varieties as well as local ones such as Mantonegro and Fogoneu - and vinify them in a converted sheep farm, using a combination of stainless steel and open top oak fermenters. They are committed not only to native varieties, but also to finding the right combination of strain, soil, and climate for each wine. The name 4Kilos comes from their initial investment of 4 million pesetas, which so far looks like money well spent.