Four Kilos Vinicola 12 Volts 2016

Ein trockener Qualitätsrotwein aus Binissalem, Mallorca, Spanien, Alkoholgehalt: 13,5%, Rebsorte: 60% Fogoneu, 20% Syrah, 10% Cabernet Sauvignon und 10% Merlot, Flascheninhalt: 0,75l, 2014er Jahrgang ausgezeichnet mit 92 Parker Punkten (siehe unter I...

Verfügbarkeit: Auf Lager

€25,40 Inkl. MwSt. zzgl. Versandkosten
Grundpreis: €33,87 / Liter
Menge:    

in den Warenkorb
Lieferzeit: sofort versandfertig, Lieferfrist 2-3 Werktage

Alkoholgrad: 13,5% vol.
Allergene: Sulfite, Spuren von Eiweiß
Abfüller/Erzeuger: 4Kilos vinicola s.l., 1a.Volta, 168/Puigverd, 07200 Felanitx, Spanien


2014 Four Kilos Vinicola 12 Volts
Four Kilos Vinicola visit the producer
A Proprietary Blend Dry Red Table wine from
Spain, Mallorca, Binissalem, Spain
Source
eRobertParker.com #217
Feb 2015
Reviewer
Luis Gutierrez
Rating
92
Maturity
Drink: 2015 - 2018
Current (Release) Cost
$29 (34)
They bottled the 2013 12 Volts in August 2014, a red blend that is mostly Callet and Fogoneu 60% with some 20% Syrah and 10% each Cabernet Sauvignon and Merlot, the only one of their wines which still contains some Bordeaux grapes, all of them from organic vineyards on clay soils which fermented in stainless steel and matured in a combination of 3,000-liter foudres and used barriques. The wine has a bright ruby color and a fruit-driven, young, fresh nose of red berries and a herbal, fresh side with spices, a mixture of Mediterranean and Atlantic characters that with time develops notes of aromatic herbs and pollen. The palate is medium-bodied and fresh with very fine tannins plus pleasant, precise flavors that make this wine easy to drink. 48,000 bottles.

In the old currency, one million pesetas in 1,000 peseta notes weighted one kilo, so one kilo was slang for one million. Francesc Grimalt and Sergio Caballero, Grimalt was the winemaker at Ànima Negra where he was responsible of the rebirth of the local Callet grape, and Caballero is a musician, founded 4 Kilos (Four Kilos or Cuatro Kilos) with four million pesetas (24,000 euros!) back in August 2006. That year they fermented their first wine in a friend's garage using stainless-steel tanks that were used for milk. They work with local grape growers and organically farm no less than 15 separate vineyards on different villages planted with different grapes on different soils. They have come a long way since the beginning, and their last project has been working together with the Excell laboratories to recover the old yeast from the cooperative in Felanitx, their village. Their average yearly production is 67,000 bottles. I see fresher, more racial and character-filled wines here compared with the ones they produced in the beginning. 
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