Red wine from Son Prim winery, under the Designation of Origin V. T. Mallorca. Made in stainless steel tanks with controlled temperature (min. 20ºC - max. 29ºC), it macerates for 21 days and undergoes malolactic fermentation in stainless steel tanks as well. Finally, it ages for 12 months in 225-liter French, American and Hungarian oak barrels. It is a great wine with great aging potential.

Rosé wine from the Son Prim winery under the D.O V.T. Majorca. Fermentation: stainless steel tanks with controlled temperature (min. 18º – max. 20º)

White wine from Son Prim winery, under the Designation of Origin V. T. Mallorca. This wine ferments in stainless steel tanks at a controlled temperature of between 18ºC and 20ºC. The total production is 7000 bottles.

Red wine from Son Prim winery, under the Designation of Origin V. T. Mallorca. Fermented in stainless steel tanks at a controlled temperature of between 18ºC and 20ºC. It undergoes the malolactic fermentation in the same tanks and the maceration lasts 20 days.

Red wine from Son Prim winery, under the Designation of Origin V. T. Mallorca. Cup gets its name from being a mixture of red varieties. The harvest is done manually and in small boxes. The grapes are carefully selected in the vineyard and in the winery. After macerating for 21 days, it ferments in stainless steel tanks. It is then left to rest for 12 months in French, Hungarian and American oak barrels. The malolactic fermentation also takes place in stainless steel. This wine is put on sale with a minimum of 6 months in the bottle.

White wine from Son Prim winery, under the Designation of Origin V. T. Mallorca. This wine ferments in stainless steel tanks at a controlled temperature of between 18ºC and 20ºC. Total production is 8000 bottles.

Red wine from Son Prim winery, under the Designation of Origin V. T. Mallorca. Son Prim Cabernet Sauvignon is a wine made only with the Cabernet Sauvignon variety. The harvest is done manually and in small boxes. The grapes are carefully selected in the vineyard and in the winery. After macerating for 21 days, it ferments in stainless steel tanks. It is then left to rest for 12 months in French, Hungarian and American oak barrels. The malolactic fermentation takes place in stainless steel tanks.