COLOUR
Rosé
TYPE
Still
VINTAGE
2025
GRAPE
Gorgollasa, Callet, Prensal Blanc, Giró Ros
PRODUCER
4 Kilos Vinícola
REGION
Balearic Islands
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Taxi Clar is a playful, intimate collaboration between the winemaking team at 4 Kilos Vinícola and their close friend and grape supplier, Pere Nadal (affectionately known as 'Pere Peu'). In Mallorquin wine lore, the 'Taxi' represents Pere’s metaphorical vehicle for delivering his pristine, organic native grapes from his fields to the 4 Kilos cellar in Felanitx, Mallorca. Founded in 2006 by winemaker Francesc Grimalt and musician Sergio Caballero, 4 Kilos Vinícola operates under the philosophy that passion and hard work, rather than massive financial investment, are the keys to great winemaking. The estate is dedicated to rescuing and celebrating indigenous Mallorcan grape varieties, farming them organically in the iron-rich, reddish clay-loam soils known locally as 'Call Vermell'. This micro-cuvée represents a dedication to local friendship, sustainable agriculture, and the vibrant heritage of Balearic viticulture.
ALCOHOL
12.0%
AVG. PRICE
€19
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
The name '4 Kilos' refers to the founders' modest startup investment of 4 million pesetas, proving great wine doesn't require millions.
Fact 02
The 'Taxi' series represents the metaphorical vehicle grape grower Pere Nadal uses to deliver his organic harvest to the winery.
Fact 03
Grown on 'Call Vermell' soils, a unique Mallorcan red clay rich in iron oxide that helps vines retain moisture during dry summers.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The grapes for Taxi Clar are hand-harvested with rigorous selection from organically farmed vineyards in the Felanitx zone of southeastern Mallorca. In the cellar, the winemaking team employs a low-intervention approach. After destemming, the grapes undergo a very short skin maceration or are directly pressed to yield a pale, clear juice. Fermentation occurs spontaneously using native wild yeasts in low-temperature stainless steel tanks or small neutral oak vats. To preserve its natural vitality, the wine is bottled unclarified and unfiltered, with no added sulfites or extremely minimal additions. It is aged for several months on its fine lees in stainless steel and neutral 225-liter oak barrels to develop texture and complexity before release.
