Butibalausi

Can Majoral · Mallorca, Spain

Powerful aromas of red fruits like blackberry and cassis, with black pepper, and chocolate notes. The palate is fleshy with an elegant structure and soft integrated tannins.

Farming
Certified organic

Harvest Method
Hand harvest

Varietal
50% Callet, 30% Syrah, 20% Tempranillo

Age of Vineyard
Planted in 2000

Vessel
Stainless steel and French oak barrels

Vineyard Yield
35 hl/ha

Soil Type
Clay loam composition with iron oxide

Annual Production
10,000 bottles

Vinification
After a careful grape selection each variety from each parcel is vinified separately in stainless steel tanks, following the same process: maceration at low temperature during two days and fermenting at 25°C for 15-20 days. In order to obtain a better extraction, the submerged cap method is used. Once the second fermentation is finished, the wine is aged for 12 months in 300L French oak barrels, (new and used). No cold stabilization has been applied and there is a chance that tartrate crystals can be found in the bottle.