“The Butibalausí Negre is a red wine 13% Alc produced by the winery Can Majoral area Algaida (Mallorca) within the O. D. Pla i Llevant. The Butibalausí Negre is made from a blend of Ull de llebre (Tempranillo), Callet, Manto Negre, Cabernet Sauvignon, Merlot and Syrah varieties, grown all on 17 ha. From vineyard owned by the winery and allocated among the vineyard Son Roig and Son Reus, both located on clay soils, poor, organically grown, with application of biodynamic techniques and subjected to a Mediterranean climate. Vintage of each variety is performed manually and separately, respecting each maturation. Once in the hold, in stainless steel, the macerated fermented grape and between 10 and 18 days depending on the variety, at controlled temperature of 25 ° C. After this, it pressed and the wine is transferred to American oak barrels and French, where he remained for nine months before bottling. CATAVISTA: The Butibalausí Negre has an intense ripe cherry color with garnet rim, it is dense and forms a mediaNARIZ tear: The Butibalausí Negre is a red powerful aroma, predominating wild berries, raspberries, blueberries, blackberries, strawberries, on a background parenting where we find memories of cocoa, roasted, etc. MOUTH: The Butibalausí Negre has a wide entrance, with balanced acidity, a round tannin structure wine with a long flavor and a retro nasal where berries appear again, with the aromas of parenting, roasted, cocoa, etc. . . SUGERENCIASEl Butibalausí Negre is a powerful red, complex, with a short aging but with a body and a perfect flavor to accompany consistent foods such as red meats, stews, cheeses, etc. . . Serve between 14 and 16ºC”
“Organic with some biodynamic techniques.
Aged for 6 months in barrels of American and French oak.
Color ripe cherry, powerful aroma of wild fruits with hints of spice (cocoa, pepper, etc..) And notes of toasted oak. Wide mouth, balanced and with a stringency to be softening. Be maintained in top condition during the first five years of bottling. You should drink between 16 and 18 º C”