Tinto

CAN AXARTELL RED WINES

 

The modern history of Can Axartell begins in the 90s during the restoration of the centennial "possessió" (traditional Mallorcan country house), where the first vineyards started to be planted, always cultivated under certified organic production standards.

 

Can Axartell is an expression of tradition and modernity in Mallorcan viticulture, a reflection of the changes that have occurred over the centuries and the efforts to preserve history, cultivating local and foreign varieties and using unique processes such as the "Mètode Gravetat",

 

 Our modern winery was built from 2010 to 2013, following the guidelines of Can Axartell:

 •Respect for the grapes

 •The environment

 •The people who grow and make the wine

 •The respect for the people who enjoy Can Axartell wines.

 

 In 2013 the first Can Axartell wines were bottled, and since then, they have built a good reputation on the island and in the world of wine.

 

Red wines

 

Red wines are made from red grapes, and the skins must be included in the fermentation to extract color and tannins. There are young red wines without aging that go from storage in steel tanks directly to the bottle or aged wines where the wine is aged in oak barrels after storage and before bottling.

 

Can Axartell red wines

 

Can Axartell produces red, white, and rosé wines and orange wine.

 

Our red wines are exceptional thanks to the warm climate, the location in the valley, the calcareous-clay soil, and most importantly, our efforts to respect the product as much as possible, avoiding using any chemicals in the field or the production process in the winery and handling it carefully from grape to bottle.

 

At Can Axartell, we have both young wines and aged wines. The young ones, such as our “Tinto” and “Mantonegro”, are transferred directly after the fermentation in the stainless steel tanks to the bottling machine, making them easy to drink, lighter, and fruity. The aged wines such as "Ventum '' and "The Artist" mature in 225L French oak barrels for 12 months and have a more intense and full-bodied character. "Terrum '' rests in big barrels "Foudres," which gives it a lighter, floral, and fruity character while the rest develop.

 

THE VINIFICATION PROCESS FOR RED WINES

 

The first step in the red wine vinification process is crushing, where the skins are broken to release some juices. Then the alcoholic fermentation takes place inside the stainless steel tanks, activated by the yeast. 

The wine is devatted and then transferred to the press at the end of fermentation. Young wines are stored in stainless steel tanks, and mature wines are aged in oak barrels. Finally y, they must be bottled and labeled before the sale.

 

Our winemaking process 

 

At Can Axartell, we utilize the "Mètode Gravetat" as our vinification process. This gravity-powered vinification method respects the product's avoiding pumps entirely, reducing the loss of aromas due to friction and heat. Gravity is responsible for transporting the product delicately and respectfully from grape to bottle.

In the 50s, and 60s, the Finca was a Mallorcan natural cement factory. Our winery was built inside the old quarry, utilizing the natural depth of the space left in the mountain, creating multiple levels making it ideal for the "Mètode Gravetat". 

 

The first vinification process for our red wines is optical selection; gently crushed grapes fall to the lower level into stainless steel tanks from this machine. When these tanks are full, a crane picks them up, and the whole grapes fall by gravity into the red fermentation tanks, preserving the skiing during fermentation. These tanks have to be strategically located to allow a crane to perform the rewind prosses to break the head of skins on the top and let the aromas circulate naturally and respectfully. After fermentation, the wine has to go to the high-quality French oak barrels to be aged or directly to bottling.

 

RED GRAPE VARIETIES

 

The Finca Can Axartell, located in the Serra de Tramuntana in the north of Mallorca, allows optimal production due to its particular warm microclimate, the influence of the sea breeze from the Badia de Pollença, and the calcareous-clay soil.

 

Red varieties such as Callet, Manto Negro, Gorgollassa, Monastrell, Pinot Noir, Petit Verdot, Syrah, and Merlot are cultivated in Can Axartell.

Autochthonous varieties

 

• Callet: This was the first red variety planted on the estate, as it is the grape best suited to the island. Callet is the finest and most elegant variety. This grape variety may come from the autochthonous Fogoneu variety and the Callet Negrella variety, which is no longer used commercially. Callet is perfectly adapted to the climatic conditions and terrain of the island, needs little water, and is quite resistant. Due to its growing popularity, this fresh and mineral variety is one of the most cultivated nowadays.

• Mantonegro: also from the island and likely to have the same parent as Callet. The other parent could be the old Sabaté variety. Manto Negro is the most cultivated local red variety and forms part of the red wines of Binissalem. Although the grape skin is black, its very light in color and, with its pure varietal development, it is sometimes similar to rosé. It tends to have high levels of alcohol. Therefore, it is often used in a cuvée with Callet or other varieties.

• Gorgollassa: Some wineries in Mallorca successfully recovered this endangered variety in the late 90s. It has late sprouting and extended maturation, and it's generally resistant though susceptible to botrytis. The problem with this variety is that it gives small production and is very irregular. The wines from this variety are not very acidic, with an alcohol content of around 12-13% and violet tones. The wines are pretty aromatic and fruity and can be aged in barrels. 

 

Other varieties

 

Apart from the indigenous varieties mentioned above, internationally successful Mediterranean varieties such as Syrah, Petit Verdot, Merlot, and Pinot Noir also have a place at Can Axartell.

 

Pinot Noir was a real challenge initially, but nowadays, it has been controlled and gives outstanding results as a Rosé. Merlot, one of the most recognized grape varieties in the world, is also doing very well on the island. Its silkiness and black fruit make it an ideal partner for cuvés. Petit Verdot is a particular case; although the variety comes from the north and could have behaved similarly to Pinot, Petit Verdot developed very slowly. It has excellent depth of flavor and, with its complexity and harmony, is a constant source of enthusiasm.

GEOGRAPHICAL AND CLIMATOLOGICAL CHARACTERISTICS

 

Before the decision to build a winery on the land, a study was made, and it was found that hundreds of years ago, vineyards were planted and that the soil was optimal for it. This was the motivation to plant vineyards again in Can Axartell, build the winery inside the old quarry, and start with wine production.

 

Our red wines are produced north of Mallorca, not far from Pollença town, in a valley south of the Serra de Tramuntana. The "Penya Mascorda," a mountain within the Finca, projects its shadow over the landscape in the afternoon and protects against extreme climatic changes.

The valley, open in two directions, receives the warm climate in the area and the refreshing breezes from the bay of Pollença that bring minerality to the vineyards and create a favorable, dry environment that prevents diseases and fungi. Moreover, the calcareous-clay soils with a high calcium content of around 20% are particularly suitable for planting red grape varieties.

GLOSSARY

 

 Relevant features to describe the  wine

 

 Intensity

 

The intensity describes the amount of color; in red wines, it can be observed by looking down at the glass and evaluating how easily the stem can be observed. The more you can distinguish through the wine, the less intense its appearance is.

 

 Color

 

The color scale for red wines runs from bright purple to deep Ruby, with medium ruby ​​being the most common color within this category. When the wine has blue notes, it is described as purple, and when it has orange notes, it is described as garnet.

  Nose

 

This term is used to describe the aromas of wine, an essential element of the tasting experience that determines many of the product's quality differentiators. To evaluate it, placing your nose directly over the glass after turning it is recommended to release the aromas.

 

Aroma intensity

 

As a general rule, we can say that the more evident the aromas in the glass, the more pronounced the aroma is. If these are faint or inconspicuous, then the intensity of the aroma is described as light.

 

Primary aromas

 

A wine with a limited number of primary aromas is described as simple; when it delivers various families of primary aromas it is described as a complex wine. These come directly from the grape or the fermentation process.

 

Secondary aromas

 

They appear during post-fermentation processes, such as the barrel. Typical examples are vanilla, smoke, butter, and toast aromas.

 

 Tertiary aromas

 

These originate during the aging process, either oxidative, due to the reaction with oxygen, or non-oxidative, in which the wines are protected from exposure. In both cases, the tertiary aromas are due to the modification of primary aromas in the aging process, becoming less fresh and more complex.

 

Flavor

 

As its name indicates, this term describes the experience of the wine on the palate. Due to the last components that define the flavors of the wine, more than one drink may be necessary for its correct evaluation.

 

Sweetness

 

Sweetness refers to detectable sugar levels on the tongue. It ranges from dry, a wine with no detectable levels of sugar, to too sweet, when the presence of sugar becomes a prominent attribute of the wine.

 

 Acidity

 

 The effects of acid in wine. When evaluating acidity, it is essential to remember that sugar can mask this characteristic and make a wine appear less acidic than it is. Another critical factor is the alcohol content, which can generate a similar camouflaged effect in the mouth.

 

 Tannin

 

Mainly extracted directly from the skins of grapes during the production of red wines, tannins cause the mouth to feel dry and rough, resulting in a bitter taste.

 

 Alcohol

 

The high alcoholic content is related to the body of the wine, and the more alcohol, it is perceived as heavy in the mouth. Typically the range is from 11% to 18%.+

 

Body

 

The body describes the sensory experience through touch, directly related to its density and viscosity.

 

Finish

 

A term is used to describe all the sensations after tasting the wine. The intensity with which the desirable characteristics of this linger will determine whether we can name it a short or long wine.