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Primary Notes: Blackberry Raspberry, Cherries Licorice Star Anise
Body: Medium +
Tannin: Medium -
Alcohol (%): 12
Origin & Awards
Origin: Mallorca, Spain
Maker: 4 kilos
Fermentation: Slight Wood
Decanting: 20 minutes
Serving Temperature: Best enjoyed at 16 degrees
Asian Food Pairing:
Western Food Pairing: Roasted and grilled meats, Roast bell peppers, meatball marinara
4 Kilos Vinícola 4 Kilos 2017
4 Kilos Vinicola 2017 has a dark cherry colour with a violet rim. It has a high intensity on the nose, featuring mature black fruits, accompanied by balsamic, and light floral notes, underpinned with mineral aromas. This Red has a good entry, with volume and is marked by good acidity and intense, but pleasant tannic sensation. The finish is long and persistent and brings out a fruity and smoky aftertaste.
Grapes were manually selected before maceration and fermentation in stainless steel vats. The temperature was kept around 20°C initially and then kept below 28°C. The maceration took place for approximately 20 days.
The beautiful image of the label was captured by Jan van IJken, a photographer and filmmaker from the Netherlands. Watch a short clip of this amazing phenomenon.
Did you know, Mallorca’s other star red grape Callet becomes the protagonist. Like Manto Negro, Callet produces wines of pale color intensity and lower tannins. However, it ripens slightly later than Manto Negro, thus retaining marginally higher levels of acidity and achieving physiological ripeness (i.e. flavor and tannin) at lower levels of alcohol, a key asset in an ever-warmer world.
Callet’s red-fruit and floral driven wines may be more familiar to consumers outside the island thanks to high-profile examples from 4 Kilos and Ánima Negra, in which Callet dominates the blends or is the sole varietal.
A range of winemaking techniques are found here as well. Francesc Grimalt of 4 Kilos often vinifies Callet in larger oak vessels, in search of additional tannic structure and texture, while Ánima Negra uses Callet to produce their white wine Quíbia. Here, the skins are given a cold soak of just 2 hours in search of those floral aromatic compounds, after which they’re pressed, and the must is fermented as a white wine much like a blanc de noir.