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Ses Roques Vins Ripoll is a Petit Celler located in the village of Binisalem whose origin dates back to the year (1925) the objective is to produce quality wines with the main autochthonous varieties of Mallorca such as Mantonegro-Callet-Prensal accompanied with a small percentage of Cabernet savignon-Sira.
Its vineyards are located in small plots with stony, calcareous and clay-loam soils, typical soils of the center of the island of Mallorca.
The project of Ses Roques is part of the initiative of Jaume Ripoll who is the third generation of winemakers of the Family which continues to elaborate and buy wine from the peninsula but always wanted to return to the Family origin that was to make a 100% Mallorcan wine from his own vineyard so in 2016 he planted his first vines on his farm des COS to start the Ses Roques project.
Ses Roques Vins Ripoll, is a Petit Celler located in the village of Binisalem whose origin goes back three generations (1925)
Cultivating and making Mallorcan wine in different towns of the island such as Binisalem-Porreras-Cas Concos.
It all started when Jaime Ripoll Isern (grandfather of the Family) began growing and buying grapes in different towns of Mallorca and making wine in a typical celler in the street of ses roques de Binisalem.A winery with stone cups where the wine was fermented, wooden presses and congreñadas casks in which the wine was stored and then sold everything in bulk. A few years later the grandfather bought an old house of the fifteenth century in Binisalem with a celler that was expanded over the years, this celler is the one that we currently make our wines after several reforms.
Pau Ripoll is the second generation of the Family, driving the family business with great success since he knew how to adapt to the needs of that time making Mallorcan wine and also making and buying wine from the peninsula. What I did was mix 50% of Mallorcan wine with peninsular wine to obtain more quantity of wine and good quality.
Jaume Ripoll (grandson) is the third generation of winemakers of the family which continues to make and buy wine from the peninsula, but always wanted to return to the family origin that is to make 100% mallo9rquin wines from his own vineyard. So in 2016 he planted his first vines on his farm Des Cos de Binisalem to start the Ses Roques project.
Production and processing
The vineyards are distributed in small plots totaling 6 ha. In them we work manually and ecologically with the minimum phytosanitary intervention to preserve the biodiversity and the structure of the earth.monitoring each of the stages of the growth and development of the grape mainly in the most delicate moments of spring without skipping any field work doing a good winter pruning (ULL look TALL) which is the traditional method that respects the conduction of the sap.otra pruning in green eliminating the small shoots that we do not want to do the desniete and defoliado at cluster level to have good ventilation and improving plant health always with the maximum respect for the land and the landscape.
The harvest is done manually in boxes of 12 kg. We select in the field each of the bunches that will enter the winery bunches that are in perfect condition.
The elaboration of the red wine is done in small concrete tanks at a temperature controlled by cold with gentle macerations of between 20 to 30 days depending on the type of variety. Once the alcoholic fermentation is finished, we pass to the pressing of the skins in a very gentle way at 1.5 atmospheres of pressure for a short period so the yields are always low to obtain soft wines on the palate. The reds usually last between 6 and 9 months in new French oak barrels. Once the aging is done, the wine will go to bottling.
The elaboration of rosé is one of the most complex since it has to be monitored very carefully when pressing the must with the skins since in a short space of time you have to get a correct color tone. After the destemming and soft crushing of the grapes we pass the must with the skins directly to the pneumatic press where we macerate the skins and with the dry ice uyuda (nitrogrno at -80ºC) we avoid oxidations and unwanted prefermentations until we get a pale rosacea hue and then pass the must to small stainless steel tanks where it will ferment at a controlled temperature of 16ºC. stainless steel to rest for two months before bottling.
The elaboration of the white is done in small stainless tanks with soft pressing using dry ice in press and tanks before settling to subsequently start the alcoholic fermentation. Always at a controlled temperature of 18ºC.Once the fermentation is finished, we pass the wine to the aging with its fine lias for approximately three months before bottling.