DISCOVER SOME SINGULAR WINES MADE WITH LOCAL GRAPE VARIETIES. TASTE MALLORCA WITHOUT LEAVING MADRID!
On Wednesday, April 24, at 4:45 p.m., in pavilion 3, on the Solidarity Gastronomy Stage in SALON GOURMETS 2024, the DENOMINACIÓN DE ORIGEN BINISSALEM-MALLORCA will present two wines made with local varieties. Organized by Dirección General de Calidad Agroalimentaria y Producto Local. Govern Illes Balears.
MANTONEGRO
Variety of medium sprouting and medium ripening cycle. It has a medium vigour with slightly upright shoots, large, elongated and compact bunches with spherical berries. It is sensitive to mildew and not very sensitive to powdery mildew and rot, due to the thickness of the skin and the type of cluster. In vintage, it presents a good level of maturation of the pulp and certain variability in coloration. Medium aromatic potential provides aromas of ripe fruit, pomegranate, carob and vegetable notes.
Red Wine: 100 % Manto negro
Alc./Vol.: 14,5% Alc.
Appellation: DO Binissalem-Mallorca
Viticulture: Small parcels in vineyards (33-70 years old) across the appellation DO Binissalem-Mallorca. This Mantonegro only accepts vineyards goblet trained and Call Vermell soils, Mallorca’s characteristic red clay soils (rich in microorganisms and beneficial insects, high water retention). Vineyards are distributed in 7-9 parcels located troughout the DO Binissalem- Mallorca. Minimum intervention, giving advantage to competitiveness, respectful viticulture.
Winemaking: Manual harvested in crates of 15kg or less. Manual selection of the grapes on the table. Alcoholic fermentation takes place in stainless steel tanks and Foudres at temperatures lower than 21-22ºC with a variable maceration between 7 and 14 days; depending on the parcel/vineyard. Then, it’s pressed and left to rest in 500L barrels and 2000L, 3000L and 5000L Foudres. No sulfits are added during the alcoholic fermentation, even though wines are corrected once the malolactic fermentation has ended. No clarifyng is used.
Aging: 8 months in 500L French oak barrels and 2000L, 3000L and 5000L Foudres.
MOLL o PRENSAL BLANC
Sprouting variety and medium ripening cycle. Its productive capacity shows a correct balance with its vegetative expression. With large pentagonal leaves, it forms large, long and loose bunches with medium and spherical berries, very delicate and fine skin. Little sensitive to cryptogrammic diseases. In grape harvest, the must contains a medium level of sugars, even though the acidity is generally low. Medium aromatic potential, brings freshness and aromas of white fruit, apple, quince and aniseed notes.
White Wine: 100% Moll (Prensal)
Alc./Vol.: 13,0% Alch.
Appellation: DO Binissalem-Mallorca
Viticulture: Small parcels in vineyards across the appellation DO Binissalem-Mallorca. Minimum intervention, giving advantage to competitiveness, respectful viticulture.
Winemaking: Manual harvested in crates of 15kg or less. Smooth pressed directly. Static debourbage at cold temperatures for 4 days with daily shaking. 20% fermented in 500L French oak barrels, the rest in stainless steel tanks at temperatures lowers than 20ºC. Bentonite used as natural clarifying.
Aging: 5 months on lees, with constant shaking every 3 days.
BALEARIC ISLANDS ACTIVITY PROGRAMM IN SALÓN GOURMETS april 24 2024
| Inicio | Fin | Operador | Actividad | Variedades protagonistas |
| 10:30 | 10:55 | Conseller de Agricultura, Pesca y Medio Natural/ IRFAP | Presentación del Dia de las Illes Balears | Variedades y razas de las Illes Balears. Sello 100 % raza autóctona |
| 11:00 | 11:45 | Agromallorca | Showcooking/degustación de tomate de ramellet. | Tomàtiga de ramellet |
| 12:00 | 13:30 | Can Company | Showcooking/degustación de elaboraciones con sobrasada y carne de cerdo negro mallorquín | Sobrasada y carne de cerdo negro mallorquín |
| 13:45 | 14:15 | Alumnos FP Cocina | Showcooking de una receta del libro “Unes illes d’arrossos”, con el arroz bombeta de protagonista | Arroz bombeta / Libro “Unes illes d’arrossos” |
| 14:30 | 15:00 | Es Garrover de Mallorca | Presentación /degustación de productos elaborados con algarroba mallorquina | |
| 15:00 | 15:30 | Flor de sal des Trenc | Presentación de productos | |
| 15:45 | 16:30 | CR DOP Oli de Mallorca | Cata de aceites de oliva de la variedad mallorquina | Oli de varietat mallorquina |
| 16:45 | 17:45 | CR DOP Binissalem | Cata de vinos varietales de variedades locales (Mantonegro y Moll) | Vinos varietales de variedades locales |
| 18:00 | 18:45 | CR DOP Queso Mahón-Menorca | Cata de quesos de la DOP Mahón-Menorca |
The promotional actions of the DO Binissalem are financed by the funds FEADER.
