Quíbia 2017

Quibia gets its name from a aspirational worry-free state of mind. The wine is the brainchild of Miquelangel Cerda and his partner, Pere Obrador celebrating the versitility of the indigenous red grape, Callet, which is the common thread through all their wines. The Callet lends texture and tartness. The Premsal adds roundness while Giro Ros gives the backbone of acidity. The three grapes are fermented in stainless steel tanks followed by 4 months of lees aging. The influence of the Mediterranean sea gives this wine its salinity.

Wine Production

Grapes are chilled in cold storage upon arrival to the winery. Dry ice is used in order to prevent oxidation. The Premsal is cold-macerated for over 10 hours in a carbonic atmosphere at 12ºC. The Callet (red grape) macerates for 2-3 hours. After pressing, racking takes place in temperature controlled tanks followed by fermentation at 17ºC. The winery uses only native yeast from their vineyards to strengthen the character of the wine giving a clear voice the indigenous varieties from Mallorca.  

Tasting Notes

The color is an enticing straw-lemon in color with greenish highlights. Quíbia has aromas of white peach, pear, sea brine and jasmine. On the palate the wine is weighty with silky olive oil texture and concentrated flavors of ripe peach, Anjou pear and capers. Crisp, lively and well balanced. 

Food Pairing

This wine pairs beautifully with bay scallops, langoustines, mussels in a butter broth, and seafood paella. 

Production Info
Vineyard name
The Son Bennassar vineyard
Vineyard size
12.5 acres
Soil composition
Calcareous Silt with Iron Oxide
Training method
Gobelet
Elevation
330 feet
Vines/acre
1422
Yield/acre
2.4 tons
Exposure
Northwestern
Year vineyard planted
1991
Harvest time
September - October
First vintage of this wine
2006
Winemaking & Aging
Varietal composition
60% Callet, 30% Premsal, 10% other local grapes
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
10 days
Fermentation temperature
60 °F
Maceration technique
Cold Soak Maceration
Maceration length
10 hours
Type of aging container
Stainless steel tanks
Size of aging container
7,000 L
Length of aging before bottling
4 months
Analytical Data
Alcohol
12 %
pH level
3.5
Acidity
6.1 g/L

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