4Kilos, 12 Volts 2019



4Kilos was set up in 2006 by former Anima Negra winemaker Francesc Grimalt (known for his efforts in rescuing the local Callet grape) and musician Sergio Caballero (who is also founding partner and director of the Sonar music festival). 4Kilos’ first vintage was vinified in a milk refrigeration unit. Today they use grapes from north and south of Mallorca – some international varieties as well as local ones such as Mantonegro and Fogoneu – and vinify them in a converted sheep farm, using a combination of stainless steel and open top oak fermenters. They are committed not only to native varieties, but also to finding the right combination of strain, soil, and climate for each wine. The name 4Kilos comes from their initial investment of 4 million pesetas.

The grapes for 12 Volts are sourced from vineyards at altitudes varying from 120 to 180 meters above sea level. The climate is Mediterranean, with hot, dry summers and an average of 450 mm rainfall per year. The soil is deep and clay-calcareous. Viticulture is organic with native vegetation cover that boosts the microbiology of the soil and regulates water retention.

After hand-picking and sorting the grapes are fermented in stainless steel tanks. The fermentation temperature starts at 20C and gradually increases to 28C. 40% of the wine is aged for 9 months in 3,000-litre foudres, and the remaining wine in first and second-use 225-litre French oak barriques.

12 Volts is made from a blend of local Mallorcan varieties Callet and Fogoneu (60%), along with Syrah (20%), Cabernet Sauvignon (10%) and Merlot (10%), sourced from vineyards in the north and south of the island. It has a fresh and fruity nose with aromas of ripe strawberry, raspberry, liquorice and cedar. It’s juicy and well balanced with a silky texture and very pleasant aftertaste.

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