Son Moix Escumós Rosat 2017


Winemaker Miquel Gelabert Miquel produces this sparkling wine with a character of its own that demonstrates at its best the work behind each bottle. A line of wines of very limited production that follows the traditional method / Champenoise for its production.

Grape varieties: Pinot Noir and some Callet..

Cultive system: trellising.

Location of the vineyard: Manacor.

Denomination of origin: D.O.P. Pla and Llevant-Mallorca.

Type of wine: Brut Nature sparkling white wine

Alcoholic strength: 12.5 % vol.

Winemaking: Traditional method with secondary fermentation in the bottle and aging with the lees of the yeast for more than 24 months in contact. Disgorging by hand on request.

Tasting notes: Pale bright pink onion skin color. Medium-small bubbles with good persistence. Intense aromas. Red fruit, especially blackberry and raspberry, stand out. Accompanying notes of brioche along with very fine subtle roasted touches. Creamy and fresh on the palate with fine bubbles very well integrated due to the long aging. Long persistence and dry finish with good acidity. It leaves the mouth unctuous and with a very pleasant taste of red fruit and bakery notes.

Recommendations: Combines well with seafood (oysters, scallops, etc.), fish such as tuna or salmon or marinated; with Asian cuisine (sushi, tataki, etc.); meat carpaccio or white meats and desserts that are not very sweet such as sorbets or with fresh red fruits.

Serving temperature serving between 6º-8ºC.

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What makes our wines different?

Own-produced grapes
Hand-picked and hand-selected grapes
High quality of our barrels

What is the origin of our wines?

Currently, eleven small estates make up the 9 hectares of vineyards that produce the grapes for our wines. Most of them are located in the municipality of Manacor and some in Felanitx and Petra, and they are all registered in D.O.P. Pla i Llevant de Mallorca.

We grow all the grapes we produce and do not buy grapes from third parties, thus controlling the entire production process.

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