COLOUR
Red
TYPE
Still
VINTAGE
2021
GRAPE
Callet, Fogoneu
PRODUCER
4 Kilos Vinícola
REGION
Balearic Islands
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium
Intensity
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
4 Kilos Vinícola, founded in 2006 by oenologist Francesc Grimalt and musician Sergio Caballero, is a project dedicated to rescuing and showcasing Mallorca's indigenous grape varieties. The name '4 Kilos' refers to their initial capital of 4 million pesetas, highlighting their philosophy that passion and terroir are paramount to great wine. The 'Motor' line serves as their research and development label, exploring experimental and ancient winemaking techniques, particularly the use of local clay amphoras (tinajas), to express the authentic Mediterranean identity of Mallorcan terroir. This 2021 Motor Callet is a testament to this philosophy, crafted from Callet and Fogoneu grapes grown on reddish, iron-rich clay-loam soils ('Call Vermell') at elevations between 120 and 180 meters.
ALCOHOL
12.0%
AVG. PRICE
€20
STYLE
Natural
VEGAN
YES
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The 'Motor' line is 4 Kilos' R&D label, exploring experimental techniques like local clay amphora aging.
Fact 02
The winery's name, '4 Kilos', refers to their initial startup capital of 4 million pesetas.
Fact 03
This vintage is a blend of 70% Callet and 30% Fogoneu, both indigenous Mallorcan red grape varieties.
Fact 04
Vinification involves spontaneous fermentation and maceration in local red clay amphoras (tinajas).
FOOD PAIRING
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WINE MAKING PROCESS
The 2021 Motor Callet is a natural red wine made from 70% Callet and 30% Fogoneu grapes, cultivated using certified organic viticulture and 'rational farming' methods. The grapes are hand-harvested and meticulously selected in the vineyard. Fermentation and maceration occur spontaneously with indigenous yeasts for approximately one month in 225-liter local red clay amphoras (tinajas) and brick vats. Crucially, no sulfur dioxide (SO2) is added at any stage. The wine is aged for about 3 months in these same red-clay brick vats, followed by brief stabilization in inert cement or stainless steel tanks. No oak is used in the aging process, preserving the purity of the fruit and the distinctiveness of the clay influence.
