Rosado

THE WINES OF CAN AXARTELL

The modern history of Can Axartell begins in the 1990s during the restoration of the centennial "possessió" (traditional Mallorcan country house), where the first vineyards were planted and cultivated under certified organic production guidelines from the getgo.

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 processes such as the "Metode Gravetate".

Our modern winery was built in 2012, following the guidelines of Can Axartell:

  • respect towards the grape

•     environment

• the people who grow and process it

• as well as respect for people who enjoy 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.

rosé wine

In Can Axartell, both Red, Rosé, and White wines are produced, as well as orange wine.

Can Axartell rosé wine and its vinification process

Our rosé wines are unique due to all the external factors such as the warm climate, the location in the valley, and the calcareous-clay soil, but above all, the way of producing the wine, without using any chemicals neither in the field nor in the production process in the winery and trying to respect the product as much as possible, organically and sustainably as possible.

At Can Axartell, the vinification process for rosé wines is by "Mètode Gravetat," a vinification method that is respectful of the product without using pumps to avoid the loss of aromas due to friction and heat. All the winemaking processes, from the grapes must and wine, must fall by gravity from top to bottom without friction pumps.

The rosé wines at Can Axartell are made with red grapes through short maceration. The alcoholic fermentation begins in the same way as red wine, but, in this case, the fermenting wine is uncovered (the skins are removed after a while, depending on the desired color). Fermentation continues at vinification temperatures typical of white wines. Then comes the time of pressing, and if it is a young wine, after storage in a stainless steel tank, it goes directly to packaging as the "Rosé" or before packaging it is aged for a few months in French oak as the "Aurorum."

Can Axartell "Rosé" wine is a young rosé wine blending local and Mediterranean varieties such as Pinot Noir, Callet, and Mantonegro. It is a pale rosé wine with aromatic intensity, cheerful, fresh, light, and pronounced acidity. The primary aromas of the fruit stand out.

The "Aurorum" wine is a 100% Merlot monovarietal rosé wine, broad and fresh on the palate with a pronounced aromatic expression and a gastronomic character due to its short aging in French oak foudres that adds complexity to the wine.

autochthonous varieties

• Callet: It was the first red variety planted on the estate as it is the grape that best adapts to the island. Callet is the finest and most elegant variety. This grape variety possibly comes from the native Fogoneu and Callet Negrella varieties, which are no longer used commercially. In the Mallorcan dialect, Callet means black, which refers to the dark skins of the grape. The Callet is perfectly adapted to the climatic conditions and terrain of the island; it needs little water and is quite robust. Due to its increasing popularity, this fresh and mineral variety is one of today's most cultivated varieties.

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

• Gorgollassa: Some wineries in Mallorca successfully recovered this endangered variety at the end of the 90s. The problem with this variety is that it produces little and is very irregular. The late budding, the long maturing vine is resistant but susceptible to botrytis. The wines made from this variety are low acid, with a graduation of around 12-13%, and with violet tones. The wines are quite aromatic and fruity and allow barrels.

other varieties

Apart from the native varieties mentioned above, internationally successful Mediterranean varieties such as Syrah, Petit Verdot, Merlot, and Pinot Noir are also planted at Can Axartell.

Pinot Noir was a real challenge initially because it took advantage of the climatic conditions to grow more and more. Today it has already been controlled and gives excellent results like Rosado. Merlot, one of the most frugal grape varieties in the world, is also doing very well on the island. Its silkiness and black fruits make it an ideal companion for cuvés. The Petit Verdot is a particular case;. However, the variety comes from the north and could have behaved similarly to Pinot; Petit Verdot developed very slowly and reservedly. It presents an excellent taste depth; its complexity and harmony are a constant source of enthusiasm.

GEO-CLIMATOLOGICAL CHARACTERISTICS

Before it was decided to make a winery on this land, a study was made of the farm. It was found that vines had been planted 100 years ago and that the soil was optimal for production, and that was the impetus to start planting vineyards again. in Can Axartell, build the winery, and begin with the production of wine.

The red varieties used in our rosé wines are produced north of Mallorca, not far from Pollença, in a valley south of the Sierra Tramuntana. The "Penya Mascorda", a mountain within the estate, casts its shadow over the landscape in the afternoon and protects against extreme weather changes.

The valley, open in two directions, receives refreshing breezes from the Bay of Pollença that provide minerality to the vineyards and generates a stable and dry environment, preventing diseases and fungi. And clayey limestone soils with high calcium content, around 20%, are especially suitable for planting red varieties.

Glossary

The intensity describes the amount of color in rosé wines can be seen by looking at the glass in a The angle of 45 degrees and the depth to which the pigment reaches. The more area is colorless in the wine; it will be described as more water and in the opposite case, as a deep wine.

Color If the tone resembles a pure rose, the wine should be described simply as Rosé, in case orange notes appear; this should be characterized as Orange or Pink Orange, depending on the intensity of these notes. 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.