The Bodega

In the vineyard and the cellar, the focus is placed on precision and quality. Traditional handcraft combined with the latest techniques create a unique finish.

The identity

Wines with character
– authentic and pure

The wine should reflect the place of its origin, the grown identity and atmosphere of Ses Talaioles; the vastness and light, the earthiness and the happiness and dedication of the people who work here. "Wherever you enjoy our wines, you should experience what Ses Talaioles feels like," says Franz de Waal.

The people who share the passion for land and wine with the de Waal family form an essential part of this mission. It can only come about with them: a Mediterranean character wine, made by and for people with character.

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The Methodology

Tradition meets
innovation

The interplay of meticulous craftsmanship and new, innovative vinification techniques allows something authentic and pure to evolve - a product that tells of its home; a wine that lasts.

The development of healthy soils with good biodiversity and the resulting resistance of the vines to diseases is the objective of the vineyard work. In the cellar, following a minimal intervention approach, the focus is entirely on maximising the quality of the fruit in order to unfold and express the diversity of aromas hidden within.

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01.
The work in
the vineyard

  • Organic and green manure

    At Ses Talaioles, the year ends after the harvest in autumn. The vines shed their leaves and rest. Everything is now being done to maintain a healthy soil ecosystem: Winter seed for green manure and straw are spread out alternately between the rows. In spring, a flock of sheep grazes in shifts and provides organic fertilisation.

  • Gentle processing of the soil

    The soils in the vineyard are carefully worked. This means that they are not ploughed over and thus repeatedly torn up. Instead, the roots of the green manure are cut with light equipment directly below the surface of the earth so that the plants can compost above and below ground. The soil flora and fauna are improved in this way, which leads to healthier and more productive plants.

  • The care of the vines

    In January, the vines are pruned by hand and according to the latest pruning techniques, which can protect the plants from pathogens. In order to ensure quality in the long term, the team around winemaker Federico Zaina inspects and treats each individual vine manually up to seven times a year.

At Ses Talaioles, the year ends after the harvest in autumn. The vines shed their leaves and rest. Everything is now being done to maintain a healthy soil ecosystem: Winter seed for green manure and straw are spread out alternately between the rows. In spring, a flock of sheep grazes in shifts and provides organic fertilisation.

The soils in the vineyard are carefully worked. This means that they are not ploughed over and thus repeatedly torn up. Instead, the roots of the green manure are cut with light equipment directly below the surface of the earth so that the plants can compost above and below ground. The soil flora and fauna are improved in this way, which leads to healthier and more productive plants.

In January, the vines are pruned by hand and according to the latest pruning techniques, which can protect the plants from pathogens. In order to ensure quality in the long term, the team around winemaker Federico Zaina inspects and treats each individual vine manually up to seven times a year.

From the vineyard to the cellar

02.
The work in
the wine cellar

  • Hand selection

    The grapes are already pre-selected by hand in the vineyard. In the wine cellar, the berries are again handpicked at the sorting table. Only this selection is processed further.

  • Aroma maximisation

    The grapes are cooled overnight before further processing to preserve the aromas and avoid oxidation during destemming.The grapes are moved exclusively by gentle gravitational flow. In the red wines, no sulphites are used until after fermentation. Instead, a non-Saccharomyces yeast is used to ensure biological protection of the grapes. Total sulphites in the wine are thus reduced and the expression of fruit aromas is enhanced.

  • Separate processing

    Each grape variety and lot is processed, fermented, and aged separately to allow for the greatest precision in the final blending.

  • Ageing

    The ageing process is fine-tuned. Depending on the variety and lot, the red wines age for up to 18 months in either oak barrels s, orclay amphoras before they are blended, bottled and stored for another six to 12 months.Oak Barrels: we use up to three-year old, 300 and 400 litre medium toasted oak barrels from selected cooperages. These increase the complexity of the wines without covering up their inherent fruit character.Clay amphoras: we use 700 litre clay amphoras in order to preserve the minerality and fruity character of the wines. This enhances the elegance and freshness of the final cuvées.

The grapes are already pre-selected by hand in the vineyard. In the wine cellar, the berries are again handpicked at the sorting table. Only this selection is processed further.

The grapes are cooled overnight before further processing to preserve the aromas and avoid oxidation during destemming.

The grapes are moved exclusively by gentle gravitational flow. In the red wines, no sulphites are used until after fermentation. Instead, a non-Saccharomyces yeast is used to ensure biological protection of the grapes. Total sulphites in the wine are thus reduced and the expression of fruit aromas is enhanced.

Each grape variety and lot is processed, fermented, and aged separately to allow for the greatest precision in the final blending.

The ageing process is fine-tuned. Depending on the variety and lot, the red wines age for up to 18 months in either oak barrels s, orclay amphoras before they are blended, bottled and stored for another six to 12 months.

Oak Barrels: we use up to three-year old, 300 and 400 litre medium toasted oak barrels from selected cooperages. These increase the complexity of the wines without covering up their inherent fruit character.

Clay amphoras: we use 700 litre clay amphoras in order to preserve the minerality and fruity character of the wines. This enhances the elegance and freshness of the final cuvées.

The Wines

01 / 02
The Terroir
Line

Minerality, profundity, and structure characterise the three wines of the Terroir line. Intense aromas of black-red berries dominate the bouquet.

Sestalino
€22.00 €29.33 / l
Sestal
€33.00 €44.00 / l
Na Pujola
€69.00 €92.00 / l
The Wines

02 / 02
The Talvin
Line

The Talvin line is a monument to the prehistoric inhabitants of the Balearic Islands, the strong Talayots, who also settled in the area around the Finca. These wines impress with their freshness and liveliness.

Talvin Red
€14.00 €18.67 / l
Talvin Rosé
€13.50 €18.00 / l
Talvin White
€13.50 €18.00 / l
The team

Enthusiasm, passion
and family

Behind the Ses Talaioles wines is a team of experts who share their passion for the land, the history of the place, and a love for wine with the de Waal family.

Federico Zaina

Winemaker
Federico Zaina The Argentinean has been overseeing the entire production of the wines since 2019 - from planting to bottling. Long-term quality assurance is his top priority.

Franz de Waal

Managing Director
Franz de Waal Enthusiastic about the traditional product, the symbiosis of local fruits, proven methods, technically innovative approaches, and courage - Franz runs the family business.

Guillem Mascaro

Viticulturist
Guillem Mascaro Responsible for the care and quality of the vineyards, soil, and vines, Guillem oversees the health of the plants.

Helen Purrucker

Sales & Communication
Helen Purrucker Born in Hamburg, she has found her new home at Ses Talaioles. Helen manages the distribution of the wines with passion and sensitivity.

Miguel Galmes

Assistant Vineyard
Miguel Galmes Miguel helps Federico and Guillem in maintaining and monitoring the quality standards of the soil and vines in the vineyard.

Zita de Waal

Branding & eCommerce
Zita de Waal Zita’s fascination for the magical Ses Talaioles is reflected in her designs and her visual language. She is also responsible for eCommerce.

Antonio Ballester

Manager
Antonio Ballester Toni, always accompanied by one of his dogs, knows Ses Talaioles like the back of his hand. Since 1992 he has been responsible for agriculture and pig breeding.

Gonçalo Botelho

Assistant winemaker
Gonçalo Botelho Gonçalo supports all steps of vinification in the wine cellar; his happy trill is accompanied by a loud jukebox.
Do you have any questions? Feel free to contact us! info@sestalaioles.com
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"The grapes' very own aroma reveals itself a little more with each new day."

Federico Zaina Winemaker, Finca Ses Talaioles

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