1856 Tinto Vi de la Terra Mallorca - Macià Batle

1856 Tinto Vi de la Terra Mallorca - Macià BatleIn the glass, the 1856 Tinto Vi de la Terra Mallorca from the pen of Macià Batle reveals a dense ruby color. If you give it some air by swirling, this red wine reveals a high density and fullness, which is evident in clear church windows at the edge of the glass. In the glass, this red wine from Macià Batle shows aromas of morello cherries, plums, blackberries, mulberries and black cherries, complemented by black tea, vanilla and gingerbread spice. On the palate, Macià Batle's 1856 Tinto Vi de la Terra Mallorca starts out wonderfully aromatic, fruit-driven and balanced. On the tongue, this punchy red wine is characterized by an immensely melting, silky and dense texture. In the finish, this youthful red wine from the wine-growing region of the Balearic Islands finally inspires with considerable length. Once again, hints of mulberry and plum show. Vinification of the Macià Batle 1856 Tinto Vi de la Terra Mallorca The powerful 1856 Tinto Vi de la Terra Mallorca from Spain is a cuvée made from the grape varieties Cabernet Sauvignon, Callet, Manto Negro, Merlot and Shiraz. The 1856 Tinto Vi de la Terra Mallorca is an Old World wine through and through, as this Spaniard exudes an extraordinary European charm that clearly underscores the success of Old World wines. The fact that the Cabernet Sauvignon, Callet, Manto Negro, Merlot and Shiraz grapes thrive under the influence of a warm climate also has a very high impact on the development of the vintage. This manifests itself, among other things, in particularly well ripened grapes and rather high alcohol content in the wine. When perfectly ripe, the grapes for the 1856 Tinto Vi de la Terra Mallorca are harvested exclusively by hand without the help of coarse and less selective machines. After the harvest, the grapes are quickly transferred to the press house. Here they are selected and carefully broken up. Fermentation follows in small wood at controlled temperatures. Fermentation is followed by aging on the fine lees for several months before the wine is finally bottled. Food pairing for Macià Batle 1856 Tinto Vi de la Terra Mallorca This Spanish wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompanying wine to pasta with sausage dumplings, spinach gratin with almonds or vegetable stew with pesto.