Gentle treatment of the vines with natural products. Careful cultivation of the soil, promoting biodiversity, to ensure the resistance and health of the vines.
Harvested grapes are kept in cold chambers for up to 12 hours to preserve aromas and avoid oxidation during destemming.
Manual selection of the grapes, handpicking of the berries.
No use of sulphites before fermentation. Instead, use of non-saccharomyc yeasts for fruit accentuation, increase in typicity and complexity similar to that of wild fermentation, with the added benefit of lowering the sulphur content in the wine.
Fermentation in inox tanks. Extended maceration completed 7 days after the end of fermentation. Malolactic fermentation in inox tanks.

12 months in French oak (3-4 years old).

Ruby red with violet reflections at the edge of the glass.

Aromas of liquorice, ripe cherries and plums, black tea and a hint of mocha.

Fresh and lively on the palate, with notes of cherries, cocoa, tea and liquorice, with very structured but elegant tannins. With its volume and persistence, it is ideal for everyday drinking.

TALVIN is an excellent accompaniment to light dishes such as salads, seafood, cheese, ham and variations of vegetarian dishes and tapas.

Origin: Mallorca, Spain
Appellation: Vi de la Terra de Mallorca

Grape Varieties: Merlot (42%), Cabernet Sauvignon (25%), Syrah (23%), Callet (6%), Manto Negro (4%)
Harvest: entirely hand-picked   Storage: 5 years

Alcohol: 14,5 % vol   pH-Value: 3,52
Acidity: 5,4 g/L
Allergens: contains sulphites

0.75 L