THE STORY

Domaine 4 Kilos Vinicola is located in the VT Mallorca appellation (Vino de la Tierra de Mallorca), in the south-eastern part of the island of Mallorca, Balearic Islands - Spain.

The winery was born in 2006 at the instigation of Francesc Grimalt and Sergio Caballero who collected in a garage the sum of 4 million pesetas (4 kilos), the equivalent of 24,000 euros. The project started with a milk tank and a few old barrels, but above all with an exceptional grape.

Thus, with great conviction, an approach respectful of the environment, little money and little technical means, they try to prove that it is possible to produce great wines. Through their different vintages, mainly composed of the indigenous Callet grape variety, they cultivate and harvest vines in different areas of the island, over a total area of 7 ha. Their work is not subject to fixed rules, they have an offbeat and poetic approach to viticulture. These are above all enthusiasts who have deliberately chosen the VT appellation (Vino de la Tierra, equivalent to IGP) and abandoned the DO Mallorca or Pla y Llevant, to benefit from greater freedom of action. Since 2007, the date of their first cuvée called “12 Volts”, each year they strive to produce wines that are above all the expression of a given harvest and vintage. Their approach, which is not only varietal, is part of a “strain-soil-climate-producer” guideline which is essential in their eyes.

TERROIR

The terroir, mainly composed of clayey loam soil, is very rich in ferric oxide. The vines are made up of both plots of around forty years old and other plots planted more recently in 2006 and 2007. The cultivated grape varieties are mainly indigenous such as Fogoneu, Callet and Manto Negro (very aromatic and little coloring), but are also associated with more traditional grape varieties such as Syrah, Mourvèdre, Cabernet-Sauvignon or Merlot. After manual harvesting and careful sorting of the grapes, fermentation can take place in stainless steel vats or in oak barrels depending on the vintage. The aging, carried out in French oak barrels, varies, depending on the vintage, from 6 to 18 months.