The winemaking process, wax sealing tests for bottles and landscape documentation at various sites of the Ibicencan lands, brought me to encounter a naturally pale Rosé from its crystalline shores. This debut vintage is from a tiny single vineyard, surrounded by almond trees and enclosed by a traditional dry stone wall. It is named after a magnificent, magical Carob tree that stands in the northeastern corner of one of the most vibrant Balearic Islands. The final outcome was presented into a divine champagne bottle infused with the native grape variety Monastrell, planted in 1960, on their own rootstocks pied franc, in the ancient Mediterranean goblet bush wine style.
The vines were not treated with any herbicides or pesticides to prevent oidium, earth-minded sulphur was applied to the leaves three times during the year, plus infusions of thyme six times and neem oil twice to protect against the cicadelle leafhopper insect. The colour is entirely natural with no carbon fining. Fermentation is in a large 700 litre French oak barrel with ambient yeast. There is no temperature control, no chaptalization, no acidification, no colour adjustment, and minimal SO2.
Produced in Spain
Island Beam painting by Alessandro Twombly