White wine from Castell Miquel winery, under the Designation of Origin V. T. Mallorca. The curiosity of this wine is that the grapes come from vineyards in high and rugged areas.

White wine from Castell Miquel winery, under the Designation of Origin V. T. Mallorca. The harvest is done manually in small boxes. The grapes are selected in the field and then a second time in the winery. Cold maceration before pressing and fermentation takes place in stainless steel tanks at controlled temperatures. It remains in the tank with its lees for at least 4 months.

Rosé wine from Castell Miquel winery, under the Designation of Origin V. T. Mallorca. The harvest is done manually in small boxes. After the selection and manual harvest, the grapes are cooled and passed through the selection table before cold maceration. The must is pressed and fermented in a stainless steel tank, where it will spend 2 months on its lees.

Red wine from Castell Miquel winery, under the Designation of Origin V. T. Mallorca. After a selection in the vineyard, the harvest is done manually. The must ferments in stainless steel tanks at a controlled temperature. Subsequently, it is aged in French oak barrels for 12 months and awaits in the bottle for at least 12 more months before being released on the market.

Red wine from Castell Miquel winery, under the Designation of Origin V. T. Mallorca. The harvest is done manually, with a previous selection in the vineyard. After a second selection in the winery, the must undergoes a cold pre-fermentation maceration and ferments in European oak fudres. The malolactic fermentation takes place in 225-liter French and American oak barrels, in which it will undergo a 12-month aging period.

Red wine from Castell Miquel winery, under the Designation of Origin V. T. Mallorca. The grapes come from 30-year-old vineyards that are harvested manually after selecting the bunches in situ. Upon arrival at the winery and after destemming, the grapes are selected grain by grain. The must undergoes a cold pre-fermentation maceration and later ferments in European oak vats. The malolactic fermentation takes place in 500-liter French oak barrels, where it is aged for 12 months.

Rosé wine from Castell Miquel winery, under the Designation of Origin V. T. Mallorca. The harvest is done manually in small boxes after the bunch selection. The grape is cooled when it reaches the winery and goes through a selection table before bleeding. The flower must ferments in stainless steel tanks at a controlled temperature, in which it will spend a minimum of 4 months on its fine lees.

Red wine from Castell Miquel winery, under the Designation of Origin V. T. Mallorca. The harvest is done manually, with a previous selection in the vineyard. After a second selection in the winery, the must undergoes a cold pre-fermentation maceration and ferments in European oak fudres. The malolactic fermentation takes place in 225-liter French and American oak barrels, in which it will undergo a 12-month aging period.

Red wine from Castell Miquel winery, under the Designation of Origin V. T. Mallorca. After a selection in the vineyard, the harvest is done manually. The must ferments in stainless steel tanks at a controlled temperature. Subsequently, it is aged in French oak barrels for 12 months and awaits in the bottle for at least 12 more months before being released on the market.

White wine from the Castell Miquel winery, under the DOVT Mallorca.