Price

Price

  • €11.00 - €13.00

Añada

Añada

Grapes

Grapes

Aging (months)

Aging (months)

Active filters

€12.90
Availability: 2 In Stock
Red wine from Son Vich de Superna winery, under the D. O. IGP Serra de Tramuntana. The “Ses Terrases” plot is located 400 meters above sea level. It is the highest altitude Manto Negro on the island and therefore in the world. For this reason, the grape is worked to obtain a fresh and intense grape in color and aroma. The grapes are selected in the vineyard before harvesting by hand. It is vinified for 45 days with its skins, without interventions, and later it is pressed. It remains on its lees until the day before bottling. Slightly filtered.
€12.90
Availability: 72 In Stock
Red wine from Son Vich de Superna winery, under the D. O. IGP Serra de Tramuntana. The “Ses Terrases” plot is located 400 meters above sea level. It is the highest altitude Manto Negro on the island and therefore in the world. For this reason, the grape is worked to obtain a fresh and intense grape in color and aroma. The grapes are selected in the vineyard before harvesting by hand. It is vinified for 45 days with its skins, without interventions, and later it is pressed. It remains on its lees until the day before bottling. Slightly filtered.
€12.10
Availability: 55 In Stock
Red wine from Son Vich de Superna winery, under the D. O. IGP Serra de Tramuntana. Ecological vines selected one by one to achieve that it expresses the varietal and terroir balance of a 2 hectare estate. Made with patience, with hardly any squeezing of the destemmed grapes and fermented at low temperatures for a minimum of 30 days in stainless steel tanks, it remains on its lees and without additives for 5 months. Finally, it is slightly filtered and bottled.
€11.30
Availability: 88 In Stock
Rosé wine from Son Vich de Superna winery, under the D. O. IGP Serra de Tramuntana. After the selection in the vineyard, the destemmed and crushed grapes are incorporated in stainless steel tanks, macerated between 9 and 14 hours, depending on the vintage, and then bled, obtaining the flower must. The settling is static cold for 72 hours. The fermentation is the result of a meticulous study of 6 vintages in which it has been chosen to select yeasts from Provence. It ferments at 16ºC and does not perform malolactic.