COLOUR
Red
TYPE
Still
VINTAGE
2022
GRAPE
Callet, Gorgollasa, Manto Negro, Fogoneu
PRODUCER
4Kilos Vinícola
REGION
Balearic Islands
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
The Island Syndicate is a highly limited, narrative-driven red wine crafted by 4Kilos Vinícola in Mallorca. Founded in 2006 by winemaker Francesc Grimalt and musician Sergio Caballero, the estate is renowned for its artistic, experimental approach and deep dedication to reviving indigenous Balearic grape varieties. The inspiration behind this cuvée is deeply nostalgic: Grimalt sought to create a wine that captured the aromatic essence of his childhood. To achieve this, he isolated and recovered wild, indigenous yeasts from the ruins of 'Es Sindicat,' the historic and now-defunct agricultural cooperative of Felanitx. This project pays homage to past generations of Mallorcan farmers, capturing the island's rich agricultural heritage in a bottle.
ALCOHOL
12.0%
AVG. PRICE
€23
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The wine's unique wild yeast strain was recovered from the ruins of 'Es Sindicat,' a defunct historic agricultural cooperative in Felanitx.
Fact 02
Co-founder Sergio Caballero is a prominent musician and the co-founder of Barcelona's famous Sónar electronic music festival.
Fact 03
The winery name '4Kilos' refers to their modest initial investment of 4 million pesetas (about 24,000 EUR) in 2006.
Fact 04
Production is extremely limited, with only 2,500 to 3,500 bottles produced depending on the vintage.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for The Island Syndicate emphasizes minimal intervention and the preservation of local terroir. Grapes are harvested entirely by hand in small crates, followed by rigorous sorting. Spontaneous fermentation is carried out at a controlled temperature of 20°C in stainless steel tanks, utilizing a unique strain of indigenous wild yeasts recovered from the historic 'Es Sindicat' cooperative. Following a 20-day skin-contact maceration, the wine is aged for 10 months. To balance freshness and structure, the aging vessel regimen is split: 40% of the volume rests in large 2,000-liter neutral oak foudres, while the remaining 60% is divided equally between two- and three-year-old French oak barriques. The wine is bottled unfined and unfiltered with minimal sulfur additions.
