Son Roig Pla I Llevant Mallorca DO - Can Majoral

Son Roig Pla I Llevant Mallorca DO - Can MajoralThe organically produced Son Roig Pla I Llevant Mallorca from Can Majoral pours into the glass with a dense purple red. At the edges there is also a color transition into garnet red. When the glass is swirled, this red wine reveals a high density and richness, which is shown in pronounced church windows on the glass wall. This Spanish cuvée reveals wonderfully expressive notes of red currant and black currant in the glass. There are also hints of mineral notes. This wine delights with its elegantly dry flavor profile. It was bottled with only 0.2 grams of residual sugar. As you would expect from a wine in this price range, this Spaniard naturally enchants, despite all its dryness, with the finest balance. Aroma simply does not necessarily require a lot of residual sugar. Powerful and multi-faceted, this velvety red wine presents itself on the palate. Thanks to the balanced fruit acidity, the Son Roig Pla I Llevant Mallorca caresses the palate with a velvety feel, without lacking freshness. The finish of this matured red wine from the Balearic winegrowing region, more precisely from Plà i Llevant DO, is ultimately impressive with a lovely aftertaste. Vinification of Can Majoral Son Roig Pla I Llevant Mallorca The basis for the first-class and wonderfully powerful cuvée Son Roig Pla I Llevant Mallorca from Can Majoral is Cabernet Sauvignon, Merlot and Syrah grapes. After the grape harvest, the grapes are quickly brought to the press house. There they are selected and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. After fermentation is complete, the organically produced Son Roig Pla I Llevant Mallorca is matured for a few months in oak barriques. Food recommendation for Can Majoral Son Roig Pla I Llevant Mallorca Enjoy this organic red wine from Spain ideally at a temperature of 15 - 18°C as an accompanying wine to stuffed bell peppers, fried calf’s liver with apples, onions and balsamic sauce, or boiled veal shoulder with beans and tomatoes.