A classic blend of syrah, merlot, tempranillo and cabernet sauvignon, aged for 12 months in oak, to create a wine with a nose of red cherries, flowers, chocolate and vanilla. This has traditionally been one of Son Prim's ensign wines and represents the expression of Mallorca's soil and climate through these varieties.
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Winery: Son Prim
Production area: Sencelles, Mallorca. Fermentation in temperature-controlled stainless steel tanks (min. 20ºC – max. 29ºC). Maceration: 21 days. Malolactic fermentation in stainless steel tanks. Time aged in barrel: 12 months in 225L barrels, 80% French, 10% Hungarian, 10% American. Three wines are made separately and the CUP is finished after their period in barrel. Date bottled: June 2016. Total acidity: 5.3 g/l; pH: 3.80; Residual sugar: <1 g/l
|Spain geographical indications||V.T. Mallorca|
|Grape varieties||Merlot, Syrah, Tempranillo, Cab. sauvignon|
|Type of wood||Hungarian oak, French oak, American oak|
|Alcohol % by Vol.||15.0 %|
|Wine colour||Ruby red|
|Wine descriptors||Velvety, Unctuous, Spicy, Round, Rich, Concentrated, Complex|
|Tasting notes||cherry, vanilla, Chocolate|
|Wine moments||dinner party, dinner|
|Food & wine pairing||sausage and charcuterie, oily fish, meat pies, game, beef, Spanish ham|