A juicy, crunchy vin-de-soif style, its nose is lead by Mediterranean herbs, cranberry and plum. On the palate, it has racy, blood-orange acidity and flavours of cranberry, red-currants, almond and garrigue. Made from 3 indigenous varieties grown on Mallorca: Manto Negro, Fogoneu and Callet.
Francesc Grimalt wanted to make a wine that smelt “like his childhood”, so made this wine with natural yeasts he found from the now-defunct co-operative winery in Felanitx ‘Es Sindicat’, which was once a powerhouse producer in Mallorca.
4 Kilos was set up in 2006 by former Anima Negra winemaker Francesc Grimalt and musician Sergio Caballero. Grimalt rescued the Balearic variety Callet which features in both these wines, along with newer plantings of the usual suspects Cabernet Sauvignon, Merlot and Syrah. They also have small amounts of local variety Fogoneu. Taking grapes from north and south Mallorca they vinify them in a converted sheep farm using a combination of stainless steel and open top oak fermenters. The name 4 Kilos comes from their initial investment of 4 million pesetas, which so far looks like money well spent.