Can Majoral, Mallorca Butibalausi

A blend of indigenous and non-indigenous grapes, including Callet, Syrah, and Tempranillo. Powerful aromas of red fruits like blackberry and cassis, with black pepper, and chocolate notes. The palate is fleshy with an elegant structure and soft integrated tannins.

Butibalausi is a line of certified, organic wines named after an 11th century Moorish estate. After a careful grape selection each variety from each parcel is vinified separately in stainless steel tanks, following the same process: maceration at low temperature during two days and fermenting at 25°C for 15-20 days. In order to obtain a better extraction, the submerged cap method is used. Once the second fermentation is finished, the wine is aged for 12 months in 300L French oak barrels, (new and used). No cold stabilization has been applied and there is a chance that tartrate crystals can be found in the bottle.

Food Pairing: lamb-based dishes