Negrella Red wine 2022
The name “Negrella” is a reference to the minority grape variety with which the wine is made. It actually has two names: “Callet Negrella” or “Callet de Cas Concos”. Cas Concos is an area in Mallorca where the variety was re-discovered on one of the oldest and abandoned vineyards in Mallorca. The age of this vineyard was also the reason that the decision was made to test the varieties on this specific field.
Producer
FentVi
Zone/Area
The grapes come from the estate “Can Baratat”, situated in the “Sa Serra” area in the municipality of Llubi. It is right in the centre of Mallorca and the vineyard is placed on a light slope (4%) with Southeast orientation.
Grape variety
100% Callet Negrella
Analytical data
Vol. – 12.96% ꟾ Tartaric acidity – 5.5 g/L ꟾ pH 3.80 ꟾ Sugar 0 g/L
Viticulture
Cultivation according to Ecological Agriculture parameters with mechanical weeding (without herbicides) and organic fertilizer. Preventive treatments which are less aggressive for plants, fauna and the environment are prioritised. Trellising system: double cord Royat, single and double Guyot with a density of 4000 plants/Ha.
Soil
“Blanquer”. Deep, poor, great water retention capacity and a high content of calcium. This type of soil is ideal for hot climates as they enable prolongation of the maturation which in turn allows us to obtain fresh wines with contained alcohol and notable acidity. Calcareous siltstone.
Climate
Classic Mediterranean climate with hot and dry summers and concentrated rainfall during spring and especially autumn.
Climate of the vintage
Cold and dry winter. The spring was very hot with a heat wave already in June. The summer that followed was very hot and dry. In conclusion, an extremely hot year with scarcity of water, less production and a harvest that was done 15 days earlier than normal. The produce in perfect sanitary state though.
Winemaking
Manual harvest in cases of 15 kg on the 22nd of August 2022.
24 hours in refrigeration at 5°C.
Incubated with 25% entire grape bunches, the rest was destemmed and incubated by gravity. Light pressing followed the fermentation after 14 days in contact with the skins.
After the fermentation we leave the wine in contact with its “lees” (sediment) during the months of winter to stabilize the wine and gain complexity. Finally, after a light filtering process, the wine is bottled.
Tasting notes
Appearance: pale purple
Nose: Aromas of red fruit and balsamic notes which are characteristic of the variety
Palate: Fresh and “de capa baja” with structure and a pleasant finish.
Production
500 bottles
Bottling date
May 2023
Market release
June 2023
