Red wine from Mortitx winery, under the Designation of Origin V. T. Mallorca. The grapes used are harvested by hand, and each variety separately. The maceration phases vary between one and two weeks, depending on the varieties. Once the two fermentations are finished, the wine continues its aging for 10 months in second and third year French oak barrels. Finally, it continues to be aged in the bottle for several months before going on sale.

Rosé wine from Mortitx winery, under the Designation of Origin V. T. Mallorca. This wine has been made on a Monastrell base. The contact time of the pulp with the skins is reduced to the maximum during the vinification process, giving preference to the must obtained from direct pressing. A slow fermentation, carefully monitored and meticulous work with the lees, allows to obtain an original wine with a round body and pleasant aromas and flavors.

Sweet wine from Mortitx winery, under the Designation of Origin V. T. Mallorca. To make this sweet wine, the grapes that have reached optimum maturity are frozen and pressed, resulting in a must with more than 350 grams per liter of sugar. The fermentation process is slow, and stops spontaneously when reaching the indicated final alcohol level. In this way, a natural balance between residual sugar and alcohol is achieved, obtained entirely from the grape itself. The wine spends a year in French oak barrels before being bottled.

White wine from the Mortitx winery, under the name V. T. Mallorca. After the grape selection in the vineyard, the grapes are harvested and fermentation is carried out at controlled temperatures in French oak barrels, in which they will be aged for 4 months.

White wine from the Mortitx winery, under the name V. T. Mallorca. After the grape selection in the vineyard, the grapes are harvested and fermentation is carried out at controlled temperatures in French oak barrels, in which they will be aged for 4 months.

Red wine from Mortitx winery, under the Designation of Origin V. T. Mallorca. The grapes are selected in the vineyard prior to harvesting. Afterwards, the fermentation begins at a controlled temperature in stainless steel tanks and ends in first and second year oak barrels where it is aged for a period of between 12 and 14 months.

White wine from the Mortitx winery, under the name V. T. Mallorca. After the grape selection in the vineyard, the grapes are harvested and fermentation is carried out at controlled temperatures in French oak barrels, in which they will be aged for 2 months.

White wine from Mortitx winery, under the Designation of Origin V. T. Mallorca. The grapes harvested by hand remain overnight in a cold room. This allows the reduction of oxidation phenomena during pressing and preserves the aromas of the grape itself. Fermentation is slow, at a controlled low temperature, thus developing the primary aromas. For several weeks the wine lees are worked on. Finally, the necessary racking is carried out and it is prepared for the final bottling.

Red wine from Mortitx winery, under the Designation of Origin V. T. Mallorca. Each variety is fermented in independent tanks. In this way, the vinification is adapted to the characteristics of each variety. It has been tried the fruit to have an important presence and the wine to be very expressive and fleshy in mouth, playing with the pre-fermentation cold macerations and discovering after 7 to 10 days of contact between pomace and must. Finally, it has been completed with a brief aging in stainless steel tanks together with a part in French oak barrels used to finish rounding and polishing the tannins.

Red wine from Mortitx winery, under the Designation of Origin V. T. Mallorca. The grapes are selected in the vineyard prior to harvest. Subsequently, fermentation begins at a controlled temperature in stainless steel tanks and then is aged in first and second year oak barrels for a period of between 12 and 14 months. This wine is only made in exceptional years.