4 Kilos 4 Kilos 2012

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4 Kilos 4 Kilos 2014

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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 of Cal Vermell - a popular name to describe the Franco clay soil. The varieties that make up 4 kilos are Callet & Manto Negro. 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 20C rising to 28C 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. 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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