Red wine from 4 Kilos winery, under the Designation of Origin V. T. Mallorca. The grapes come from vineyards between 10 and 45 years old. The harvest is done manually and the grapes are selected. The must will ferment at a controlled temperature; half in stainless steel tanks and the other half in 600-liter French oak barrels, where it will be aged for 12 months.

Red wine from 4 Kilos winery, under the Designation of Origin V. T. Mallorca. After the manual harvest with an exhaustive selection of grapes in the same vineyard, the must is fermented in 4,000-liter fudres with native yeasts. After the fermentation, it is aged for 9 months in the same fudres and 9 more months in stainless steel tanks. Before going on the market, it rests for 6 months in the bottle.

Red wine from the Bodega 4 Kilos winery with D.O. Vi de la Terra de Mallorca. Macerated for 20 days and then underwent malolactic fermentation in steel tanks.

Red wine from 4 Kilos winery, under the Designation of Origin V. T. Mallorca. The harvest is done manually and the best grapes are selected. Macerates for between 20 and 25 days before fermenting in 4000-liter casks at a controlled temperature. Finally, the wine is aged for a year in 600-liter Alier barrels and another 6 months in 4,000-liter casks. It will spend a minimum of 6 months in the bottle before going on the market.

White wine from 4 Kilos winery, under the Designation of Origin V. T. Mallorca. The vinification of each variety is done separately. After the harvest and manual selection, the Macabeu macerates with its skins for 24 hours and is pressed. The Prensal grape is pressed as soon as it enters the winery. Later, they rest separately in a stainless steel tank until the moment of blending.