Red wine from Son Alegre winery, under the Designation of Origin V. T. Mallorca. 15-year-old vineyards with plant cover to guarantee biodiversity in life and improve the microbiology of soils. The harvest is done manually in 15 kg boxes. Alcoholic and malolactic fermentation is carried out in 2500 liter stainless steel tanks. Then it is aged for 15 months in French oak barrels, which contributes to achieve elegance and personality.

White wine from Son Alegre winery, under the Designation of Origin V. T. Mallorca. 15-year-old vineyards with plant cover to guarantee biodiversity in life and improve the microbiology of soils. The harvest is carried out manually in 15 kg boxes. Each variety is vinified separately in 2500 liter stainless steel tanks and after fermentation it spends 5 months on its lees. Finally, the coupage is made with the intention to achieve a balance between the different varieties.

Rosé wine from Ses Talaiotes winery, under the Designation of Origin V. T. Mallorca. After selection in the vineyard, the grapes are macerated and squeezed to ferment in stainless steel tanks at controlled temperatures.

White wine from Son Alegre winery, under the Designation of Origin V. T. Mallorca. 15-year-old vineyards with plant cover to guarantee biodiversity in life and improve the microbiology of soils. The harvest is carried out manually in 15 kg boxes. Each variety is vinified separately in 2500 liter stainless steel tanks and after fermentation it spends 5 months on its lees. Finally, the coupage is made with the intention to achieve a balance between the different varieties.

White wine from Ses Talaiotes winery, under the Designation of Origin V. T. Mallorca. After selection in the vineyard, the grapes are harvested and pressed. The must ferments in stainless steel tanks at a controlled temperature. A small part of the wine is aged in one-year oak barrels for three months.

Red wine from Ses Talaiotes winery, under the Designation of Origin V. T. Mallorca. The grapes are selected in the vineyard before harvesting. After pre-fermentation maceration, it ferments in stainless steel tanks at a controlled temperature. Finally, it is aged in oak barrels for 12 months.