Red carbonic maceration

Macià Batle's Red Carbonic Maceration is a young and expressive red wine, made from a selection of red grape varieties native to Mallorca. Using the carbonic maceration technique, whole grapes are fermented in an environment saturated with carbon dioxide in closed tanks, allowing for intracellular fermentation. This method brings out the fruity aromas and softens the tannins, resulting in a wine with a fresh and fruity character. After fermentation, the wine is pressed and bottled early to maintain its liveliness and natural freshness.

Tasting Notes:

Visual phase:

It shows a bright purplish-red color, reflecting its youth and vitality. It is clean and bright-looking.

Olfactory phase:

On the nose, intense aromas of fresh red fruits, such as strawberries, raspberries and cherries, are perceived. It also features subtle floral notes and a touch of liquorice, bringing complexity and freshness.

Taste phase:

On the palate, it is a light and refreshing wine, with a balanced acidity that enhances its fruity flavors. The tannins are soft and well integrated, offering a pleasant and silky texture. The finish is persistent, with a fruity and youthful aftertaste.

Pairing Note:

Ideal to accompany sausages, tapas, rice, and white meats. Its freshness and fruity character make it perfect to enjoy at social events, barbecues and informal meals, bringing joy and lightness to the table.

Grape variety:

100% Mantonegro

Serving Temperature:

Serve at a temperature between 12ºC and 14ºC to enhance its freshness and fruity character.

Additional Features:

The carbonic maceration gives this wine a distinctive aromatic profile and a smooth texture, making it a modern and vibrant option within the range of Macià Batle wines. Perfect for those looking for a young and expressive red.