Grimalt y Caballero 2018, 4 Kilos, VdT de Mallorca

The nose is complex, displaying aromas of liquorice, black olives, dark plums, white pepper, sage and hints of vanilla. The palate is well-balanced with a fine-grained texture but firm tannic structure. It is fresh and juicy with a lingering finish.

4Kilos was set up in 2006 by former Anima Negra winemaker Francesc Grimalt (known for his efforts in rescuing the local Callet grape) and musician Sergio Caballero (who is also founding partner and director of the Sonar music festival). 4Kilos’ first vintage was vinified in a milk refrigeration unit. Today they use grapes from north and south of Mallorca – some international varieties as well as local ones such as Mantonegro and Fogoneu – and vinify them in a converted sheep farm, using a combination of stainless steel and open top oak fermenters. They are committed not only to native varieties, but also to finding the right combination of strain, soil, and climate for each wine. The name 4Kilos comes from their initial investment of 4 million pesetas, which so far looks like money well spent.

The viticulture is organic with native vegetation cover that boosts the
microbiology of the soil and regulates water retention. After hand-picking and sorting the grapes are completely destemmed, and fermented in oak butts. The fermentation temperature ranges from 20ºC to 30ºC and the wine is further macerated on the skins for a maximum of 20 days. The
maturation process takes place in new 600-litre French oak barrels for 14 months