Red wine from Binigual winery, under the D.O. Binissalem. It is harvested in small boxes of 10 to 12 kilograms. The grapes are manually selected and fermented at a controlled temperature in stainless steel and cement tanks for 15 to 17 days. Once fermented, it rests for 12 months in oak barrels with a medium toast (60% French oak and 40% American), with a maximum of 3 wines.
White wine from the Finca Biniagual winery under the denomination of origin D.O. Binissalem. The grapes are picked by hand in 12kg capacity boxes, with strict attention to quality. Finca Biniagual Verán Blanc has a composition of 50% Prensal Blanc and 50% Chardonnay. To achieve the characteristics that make up this wine, it has been fermented in French oak barrels (light toasted) for four months.
Red wine from Binigual winery, under the D.O. Binissalem. Harvested in small boxes of 10-12 kg, once they arrive at the winery they are selected by hand and left to ferment in stainless steel tanks at a controlled temperature. The maceration lasts an average of 20-25 days and the malolactic fermentation takes place partly in cement tanks and partly in barrels. Subsequently, they are aged for 15 months in French oak barrels -80% - and in American oak barrels -20% -, of which 40% are new barrels and the rest are second year.
Rosé wine from Binigual winery, under the D.O. Binissalem. It is harvested in small boxes of 10 to 12 kilograms. The grapes are selected manually and a cold maceration is carried out in a carbonic atmosphere. Subsequently, it is gently pressed with carbonic protection at a low temperature before being fermented at a controlled temperature, aged on its lees for about 4 months, for its subsequent stabilization and bottling.
Red wine from Binigual winery, under the D.O. Binissalem. Manual harvest in boxes of 12 kilograms. After the previous selection in the vineyard, there is a second selection in the winery. Fermentation takes place partly in 500-liter French oak fermentation barrels and partly in 4600-liter stainless steel tanks. The malolactic is produced in new French oak barrels. Once fermented, it undergoes an 18-month aging process in new 225-liter French oak barrels with a medium toast.
Red wine from Binigual winery, under the D.O. Binissalem. Manual harvest in boxes of 12 kilograms. After the previous selection in the vineyard, there is a second selection in the winery. Fermentation takes place partly in 500-liter French oak fermentation barrels and partly in 4600-liter stainless steel tanks. The malolactic is produced in new French oak barrels. Once fermented, it undergoes an 18-month aging process in new 225-liter French oak barrels with a medium toast.
White wine from Binigual winery, under the Designation of Origin V. T. Mallorca. It is harvested in small boxes of 10 to 12 kilograms. The grapes are selected manually and a cold maceration is carried out in a carbonic atmosphere. Subsequently, it is gently pressed with carbonic protection at a low temperature before being fermented at a controlled temperature of 17 degrees and aged on its lees for about 4 months in 4,600-liter stainless steel tanks, for subsequent stabilization.
Red wine from Binigual winery, under the D.O. Binissalem. Made by Biniagual, it is the result of the special collaboration of the winery's winemakers, José Luis Seguí and Isaías Curiel with Miquel Àngel Cerdá and Pere Obrador, Ànima Negra's mother souls. After manual harvesting in small boxes, the grapes are selected and fermented at a controlled temperature. It is aged in 3,000-liter foudres and in 500-liter French oak barrels for 7 months.
White wine from the Finca Biniagual winery under the denomination of origin D.O. Binissalem. The grapes are picked by hand in 12kg capacity boxes, with strict attention to quality. Finca Biniagual Verán Blanc has a composition of 50% Prensal Blanc and 50% Chardonnay. To achieve the characteristics that make up this wine, it has been fermented in French oak barrels (light toasted) for four months.
Rosé wine from Binigual winery, under the D.O. Binissalem. It is harvested in small boxes of 10 to 12 kilograms. The grapes are selected manually and a cold maceration is carried out in a carbonic atmosphere. Subsequently, it is gently pressed with carbonic protection at a low temperature before being fermented at a controlled temperature, aged on its lees for about 4 months, for its subsequent stabilization and bottling.
White wine from the Finca Biniagual winery under the denomination of origin D.O. Binissalem. The grapes are picked by hand in 12kg capacity boxes, with strict attention to quality. Finca Biniagual Verán Blanc has a composition of 50% Prensal Blanc and 50% Chardonnay. To achieve the characteristics that make up this wine, it has been fermented in French oak barrels (light toasted) for four months.
Rosé wine from the Finca Biniagual winery with D.O. Binissalem. The grapes are fermented for 10 days in stainless steel tanks, thus preserving its freshness and aromatic purity. Subsequently, the wine is aged for 3 months in stainless steel tanks, adding complexity and refinement to its organoleptic profile.
Red wine from Binigual winery, under the D.O. Binissalem. It is harvested in small boxes of 12 kilograms and a manual selection of the grapes is carried out. Fermentation at controlled temperature in stainless steel tanks of 4,600 and 8,850 liters. The maceration lasts between 20 and 25 days. The malolactic fermentation takes place in stainless steel tanks, in cement tanks and also partly in barrels. Aged for 15 months in French and American oak barrels with a medium toast (80% French oak and 20% American). 70% of the barrels are new and 30% of second wine.
Some children playing in a park with their paper kites inspire a very fresh, smooth, aromatic wine made to drink at any time. Callet is the variety that defines our rosé, a native variety with enormous aromatic qualities and a vintage color that makes the world look sepia.
Red wine from Galmés i Ferrer winery, under the Designation of Origin V. T. Mallorca. The proportions of each grape vary depending on the year. The harvest begins with the ripening to the limit. The grapes are selected in the vineyard and harvested by hand. It ferments at 28ºC and then macerates in contact with the skins. Each grape is vinified separately and is aged in French and American oak barrels for a year. Finally, the blend is made and bottled.
Sparkling wine from the Gramona winery, under the name Corpinnat. The grapes come from vineyards grown using ecological methods and following biodynamics. It is harvested manually and the grapes are selected in the winery. After entering by gravity, it is gently macerated and bled according to the vintage. After the first fermentation, it is transferred to the second one in the bottle with a minimum aging of 20 months.
Sparkling wine from the Sabaté i Coca winery, under the name Corpinnat. After separately vinifying the Xarel·lo and Macabeo varieties from old vines, the blend is made. This sparkling wine is made following the traditional method. Xarel lo and a minimum aging of 36 months characterize this sparkling wine.